Mediterranean Deviled Eggs
Elevate your appetizer game with these Mediterranean Deviled Eggs, a vibrant twist on the classic recipe brimming with bold, sun-soaked flavors. Perfectly cooked egg whites cradle a creamy, savory filling made from tangy feta cheese, sweet sun-dried tomatoes, briny Kalamata olives, and fresh parsley, all tied together with a hint of lemon and extra virgin olive oil. A touch of smoked paprika adds a smoky finish, creating a tantalizing bite that's ideal for parties, potlucks, or a sophisticated snack. Ready in just 25 minutes and bursting with Mediterranean goodness, these deviled eggs are as beautiful as they are delicious—sure to steal the spotlight on any table!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons crumbled feta cheese
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 tablespoons Kalamata olives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- 0.5 teaspoon smoked paprika (for garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a medium saucepan and cover them with water, ensuring the water level is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Once the eggs have finished cooking, transfer them to the ice bath using a slotted spoon. Let them cool for at least 5 minutes.
Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl, setting the egg whites aside on a platter.
Mash the egg yolks with a fork until they are smooth. Add the mayonnaise, feta cheese, sun-dried tomatoes, Kalamata olives, parsley, lemon juice, olive oil, salt, and black pepper. Mix well to combine, ensuring a creamy consistency.
Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly among the 12 halves.
Sprinkle smoked paprika over the filled eggs for garnish.
Serve immediately, or refrigerate for up to 4 hours until ready to serve.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
