Greek Deviled Eggs

Name: Greek Deviled Eggs
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 2 Tbsps balsamic vinegar; 10 black olives, diced; 12 eggs; 177 milliliters crumbled feta cheese, or to taste; 118 milliliters chopped fresh basil, or to taste; 1 Tbsp ground black pepper, or to taste; 177 milliliters mayonnaise; 1 tomato, diced

Need a gluten free, fodmap friendly, and vegetarian hor d'oeuvre? Greek Deviled Eggs could be a spectacular recipe to try. This recipe serves 24. One serving contains 97 calories, 4g of protein, and 9g of fat. A mixture of balsamic vinegar, tomato, basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove eggs from hot water, cool under cold running water, and peel.

Ingredients you will need

Water

Egg

Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Bowl

Stir mayonnaise, feta cheese, basil, tomato, black olives, and balsamic vinegar together in a bowl; stir in mashed yolks. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

Ingredients you will need

Balsamic Vinegar

Black Olives

Feta Cheese

Mayonnaise

Tomato

Basil

Egg Yolk

Equipment you will use

Ziploc Bags

Bowl

Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg whites. Season deviled eggs with black pepper; garnish with additional chopped basil and crumbled feta cheese.

Ingredients you will need

Black Pepper