Mediterranean Deviled Eggs

Hand holding a Mediterranean Deviled Egg with others on a black wooden platter

Mediterranean Deviled Eggs

All your favorite flavors of Kalamata olives, feta cheese, capers, and red onion shine in these Mediterranean Deviled Eggs. A tart and briny twist on a classic!

4.50 from 6 votes

Course: Deviled Eggs

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: egg halves

Author: Jennifer Stewart

Equipment

Ingredients

12 eggs hard-boiled, halved, and yolks removed
1/3 cup mayo
3 tablespoons feta cheese
3 tablespoons olive/caper juice
18 Kalamata olives or regular black olives, sliced
2 tablespoons red onion chopped fine
2 tablespoons capers rough chopped
salt and pepper to taste

Instructions

Separate the yolks from the egg whites.
Place the yolks in a small bowl and mash with a fork to break them up.
Add the mayo, feta, juice, olives, red onion, and capers.
Stir to combine completely.
Put mixture in a piping bag or zip top bag.
Pipe into the 24 egg white halves.
Serve with a few pieces of feta and sliced olives for garnish.

Notes

*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!

Nutrition