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Feta Deviled Eggs

Feta Deviled Eggs - Healthier deviled eggs made with Greek yogurt, Feta cheese and dill for a savory appetizer that's ready in minutes. These Greek-style eggs with herbs are delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Greek
Servings: 6 servings
Author: Melanie - Gather for Bread


  • 6 large eggs
  • 2 tablespoons Greek yogurt
  • 2 tablespoons mayonnaise
  • 1/4 cup crumbled Feta divided
  • 1 teaspoon dillweed
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • pepper to taste


  • Place eggs in a single layer in a saucepan and cover with water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water.
  • Slice the eggs in half lengthwise. Remove yolks and place in a medium bowl.
  • Place egg whites on a serving dish.
  • Mash the yolks with a fork. Add Greek yogurt an/d or mayonnaise (SEE NOTES), 2 tablespoons Feta cheese, dillweed, Dijon mustard, salt, and pepper.
  • Using 2 spoons or an icing decorator, scoop or pipe mixture evenly among the egg whites. Top with remaining Feta cheese crumbles and chopped tomato pieces.


Feel free to use half Greek yogurt and half mayonnaise or you can use ALL Greek yogurt or ALL mayonnaise.
I like using half of each. This saves a bit of calories and fat but still gives me some of the usual tastes that I'm used to.