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Mediterranean deviled eggs topped with feta, olives, sun-dried tomatoes, and fresh herbs on a serving platter

Mediterranean Deviled Eggs

5 from 1 vote
A fresh Mediterranean twist on classic deviled eggs, loaded with feta, olives, herbs, and a hint of lemon. Perfect as an appetizer, party snack, or light side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 cup crumbled feta cheese
  • 2 tbsp Kalamata olives - finely chopped
  • 2 tbsp sun-dried tomatoes - finely chopped
  • 1 tbsp fresh parsley - finely chopped
  • Salt - to taste
  • ground black pepper - to taste
  • Red pepper flakes - ( optional for garnish)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/4 cup cherry tomatoes - sliced ( optional for garnish)

Method
 

Prepare the Eggs
  1. Submerge eggs in a pot of water, and bring to a boil.
  2. Remove from heat, cover, and let stand for 10-11 minutes.
  3. Immediately transfer to an ice bath to stop the cooking process. Once completely chilled, peel.
Prepare the Filling
  1. Slice all the eggs in half lengthwise ( from top to bottom).
  2. Gently scoop out the yellow yolks and place them in a bowl.
  3. Use a fork and mash the yolks until smooth.
  4. Then, add the mayonnaise, Dijon mustard, lemon juice, feta, olives, sun-dried tomatoes, parsley, salt and pepper.
  5. Mix all the ingredients until perfectly creamy.
Fill the Eggs
  1. Use either a small spoon or a piping bag to fill the creamy mixture back into the egg whites.
  2. Top with extra feta, olives, cherry tomato, red pepper flakes, a drizzle of olive oil, and a sprinkle of fresh parsley.
  3. Keep them chilled until you are ready to serve.