These Feta Deviled Eggs are a fun twist on the classic snack! With creamy feta cheese mixed into the yolk filling, they are tangy and tasty. Perfect for parties or a quick bite!
I love making these for gatherings because they always disappear fast! If you sprinkle a little paprika on top, they look fancy—and it’s super easy to whip up a batch!
Key Ingredients & Substitutions
Eggs: Large eggs are the base of this recipe. If you’re watching your cholesterol, you can use egg whites only or substitute with hard-boiled quail eggs for bite-sized treats.
Feta Cheese: The star ingredient! It gives a creamy texture and tangy flavor. If you’re not a fan of feta, try goat cheese or even cream cheese for a different taste.
Mayonnaise: This adds creaminess to the filling. If you prefer a lighter option, Greek yogurt is a fantastic substitute that gives a slight tang as well!
Dijon Mustard: It adds a nice kick to the filling. You could use yellow mustard for a milder flavor or skip it if you prefer your eggs without mustard.
Lemon Juice: Freshly squeezed lemon adds brightness. Lime juice can work in a pinch, or you can substitute with a splash of vinegar if needed.
How Do I Boil Eggs Perfectly?
Boiling eggs may sound simple, but getting the perfect hard-boiled egg requires a few steps. Here’s how to do it:
- Start with cold water and place the eggs in a saucepan in a single layer to prevent cracking.
- Bring the water to a gentle boil, then cover and turn off the heat, letting the eggs sit in the hot water for 10-12 minutes.
- Cool them quickly in an ice bath or under cold running water to stop the cooking process. This also makes peeling easier!
Following these steps ensures you’ll have eggs that are easy to peel with a creamy yolk, perfect for deviled eggs! Enjoy making these tasty bites!
Feta Deviled Eggs Recipe
Ingredients:
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 2 tbsp finely chopped green onions (scallions)
- 1 tbsp chopped fresh dill, plus extra for garnish
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Paprika, for garnish
Time Needed:
The total time to prepare these Feta Deviled Eggs is about 45 minutes—10-12 minutes for boiling, and then about 30 minutes to let them chill in the refrigerator before serving. This way, the flavors blend perfectly!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Fill it with cold water until the eggs are covered by about an inch. Turn the heat to medium-high and bring the water to a boil.
2. Steaming Time:
When the water reaches a boil, cover the saucepan, turn off the heat, and let the eggs sit covered for about 10-12 minutes. This will cook them perfectly.
3. Cool and Peel:
Once the time is up, carefully transfer the eggs to an ice bath or run them under cold water. This stops the cooking and helps you peel them without any trouble. Once cooled, gently peel the eggs.
4. Prepare the Filling:
Slice each egg in half lengthwise and carefully pop out the yolks into a mixing bowl. Arrange the egg whites on a serving plate while you work on the filling.
5. Mix the Yolk Filling:
Using a fork, mash the yolks until they’re crumbly. Add the crumbled feta cheese, mayonnaise, Dijon mustard, lemon juice, garlic powder, chopped green onions, and dill. Mix everything until it’s creamy and well-combined. Taste and season with salt and pepper as you like!
6. Fill the Egg Whites:
Now, take the creamy yolk mixture and spoon or pipe it back into the egg white halves. Don’t be shy—make them look nice and mounded!
7. Final Touches:
Sprinkle a touch of paprika over the filled eggs for a lovely color. Add a few extra green onions and small sprigs of dill for garnish.
8. Chill Before Serving:
To make sure all the flavors meld nicely, place the deviled eggs in the refrigerator for at least 30 minutes before you serve them. They’ll be nice and cool!
Enjoy your flavorful, tangy Feta Deviled Eggs—they’re sure to be a hit!
Can I Use Different Cheeses in This Recipe?
Absolutely! While feta adds a unique tang, you can substitute it with goat cheese for a creamier texture, or even try shredded cheddar for a milder flavor. Just keep in mind that each cheese will bring its own taste profile!
What’s the Best Way to Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can cover the eggs with plastic wrap to keep them extra fresh. Just be aware that the filling may become slightly firmer the longer they sit.
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just fill the egg whites right before serving for the best texture and flavor. Chill them for at least 30 minutes after assembling to help meld the flavors!
How Do I Prevent the Eggs from Cracking While Boiling?
To prevent cracking, it’s best to start with eggs at room temperature and place them gently in the pot. Avoid a rapid boil, and instead bring the water to a gentle boil to let them cook evenly. Adding a splash of vinegar to the water can also help seal any cracks if they do form!
