Greek Deviled Eggs

Made these for the same party I brought the Cheddar Bacon and Jalapeno Deviled Eggs to and these Greek Eggs were by far the favorite! Enjoy!

• 12 Eggs
• 3/4 cup Mayonnaise
• 10 Black Olives (diced)
• 3/4 cup Feta Cheese
• 2 Tbsp Balsamic Vinegar
• 1 Tomato (diced)
• 1/2 cup Fresh Basil (chopped)
• 1 Tbsp Black Pepper

Step 1: Place all the eggs in a pot big enough to hold all of the eggs. Cover eggs with cold water and cook the eggs uncovered until the water boils. Once the water starts boiling, turn off the stove and cover the pot. Let stand for 15 minutes.

Step 2: After the 15 minutes pass, place all of the eggs into a bowl of cold water to stop the cooking process. Place bowl in the fridge for 30 minutes to an hour to completely cool. Once cooled, peel all of the eggs.

Step 3: Slice each of the eggs in half and place the yolks in a bowl, set the whites aside. Mash the egg yolks. In another bowl, combine the olives, feta cheese, balsamic, tomato, basil and the mayonnaise. Add the mashed egg yolks on top and mix together.

Step 4: Place the yolk mixture in a Ziploc bag and cut off the corner. Place the egg white hole-side up and using the Ziploc, squeeze the yolk mixture into the holes of the eggs.

Step 5: Once all the eggs have been filled, sprinkle any leftover feta, basil, and the black pepper over the tops of the eggs. Enjoy!


Note: If you have any leftover yolk mixture, save it and make an egg sandwich with it later, or cut open an avocado and place the egg mixture in the spot where the seed is and enjoy!


Yield: 1 dozen eggs