These deviled eggs are an easy, make-ahead fix. The feta, lemon, and herbs are a surprising, crowd-pleasing twist. I made them a night ahead of a breakfast potluck and stored them in the refrigerator in a muffin tin with a lid (a favorite storage vessel for many traveling treats!).
The Nutrition Rundown: A great brunch dish or party appetizer! With so many carb-heavy dishes at a potluck, the filling protein and fat content are perfect to balance a buffet and leave you satisfied without tons of calories.
Greek-Style Deviled Eggs
Makes 24 halves (12 servings)
12 eggs, hard-boiled, shells removed and sliced in half lengthwise
¼ cup mayonnaise
¼ cup Dijon mustard
2 oz feta cheese (about ½ cup crumbled)
2-3 Tbs red wine vinegar
Zest of 1 lemon, grated
2 Tbs fresh basil, minced
1 Tbs fresh oregano, minced
1 tsp pepper (or to taste)
¼ tsp salt
- Gently remove yolks from egg whites. Place yolks in large mixing bowl and set egg whites aside. Mash yolks.
- Mix mayonnaise, mustard, feta, vinegar, lemon zest, basil, pepper and salt into yolks until well combined and smooth.
- Spoon yolk mixture into egg whites. Serve cold. (If made ahead, eggs may be stored overnight in refrigerator before serving).