Name: Greek Deviled Eggs
Ingredients: 3 tbsp Feta Cheese crumbled; 1 tsp Brine from Feta cheese; 3 tbsp Greek yogurt; 1 Garlic cloves, minced; 1 tsp Worcestershire sauce; 2 tsp Lemon juice; 1/2 tsp Dried oregano; Salt and Pepper to taste; 1 tsp Tabasco sauce; 12 Hardboiled eggs - peeled; 2 tbsp Capers - drained and chopped; 10 ea Kalamata olives finely chopped; 3 tbsp Sun-dried tomatoes - finely chopped; 2 tbsp Fresh dill - chopped; 2 tbsp Fresh flat leaf parsley, chopped

Features:

Cuisine:

Medium

Directions

Greek Deviled Eggs

Print Recipe

Servings: servings

Equipment

1 Deviled egg platter

Ingredients

3 tbsp Feta Cheese crumbled
1 tsp Brine from Feta cheese
3 tbsp Greek yogurt
1 Garlic cloves, minced
1 tsp Worcestershire sauce
2 tsp Lemon juice
1/2 tsp Dried oregano
Salt and Pepper to taste
1 tsp Tabasco sauce
12 Hardboiled eggs - peeled
2 tbsp Capers - drained and chopped
10 ea Kalamata olives finely chopped
3 tbsp Sun-dried tomatoes - finely chopped
2 tbsp Fresh dill - chopped
2 tbsp Fresh flat leaf parsley, chopped

Instructions

Halve the eggs lengthwise and scoop out the yolks into a bowl. Arrangethe white halves on a serving platter
In a smaller bowl mash together the feta, brine, yogurt and garlic folowed by the Worcestershire sauce, lemon juice, oregano, salt and pepper. Add the tabasco sauce to your taste.
Add the sauce to the yolks and msh to combine. Finally, stir in the capers, dill, parsley, olives and sun-dried tomatoes.
fill a plastic bag with the mixture and trim off a corner so you can pipe the mixture into the egg whites. If you have one of those fancy piping tools by all means use it. Keep chilled until serving time.

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