Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, February 6, 2013

Gourmet Deviled Eggs

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
  1.  Gently remove yolks from egg whites. Place yolks in large mixing bowl and set egg whites aside. Mash yolks.
  2. Mix mayonnaise, mustard, feta, vinegar, lemon zest, basil, pepper and salt into yolks until well combined and smooth.
  3. Spoon yolk mixture into egg whites. Serve cold. (If made ahead, eggs may be stored overnight in refrigerator before serving). 

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