Greek Deviled Eggs
Equipment
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.