Yet another recipe for deviled eggs without mayo. I apologize to those of you who like mayo and expect and want to have it in your deviled eggs. I promise to include recipes with mayo also. My goal is to have a wide variety of deviled eggs for you to enjoy.
I’ve been on a feta cheese kick lately. First, I recreated a wrap that I used to get from a restaurant when I lived in California. I’d been missing it and decided to try making it at home. I think it turned out just as good as what I remember. That wrap uses feta cheese and Spanish olives. Then yesterday, I made a hamburger topping out of whipped feta cheese and Greek yogurt and an olive tapenade. Today I made the whipped feta again and used it in a gyro with grilled chicken and homemade sun-dried tomato pita bread. With all of that inspiration, these deviled eggs couldn’t have been far behind.
This recipe calls for Spanish olives finely chopped. A food processor is the ideal tool for the job. This photo shows you how finely you want to chop your olives. Kalamata olives would be great here too. Spanish olives are just a little bit less expensive.
The mayo is replaced here by Greek yogurt. This deviled egg recipe is inspired by the aforementioned spread. It is made out of Greek yogurt, feta cheese, garlic and fresh basil. Yummy! To lighten these delicious deviled eggs up even more, I used non-fat yogurt and non-fat cheese. It didn’t affect the taste one bit. To be honest, I didn’t even realize I’d picked up the non-fat versions until today after making and enjoying several dishes using this spread. I think you’ll really like these eggs if you appreciate Greek flavors.
- 6 eggs, hard cooked. The steam method works great!
- ¼ cup finely chopped Spanish or Kalamata olives
- 1 tbsp. Greek yogurt
- 2 tsp. feta cheese
- 1 tsp. minced garlic
- 1 tsp. finely chopped fresh basil
- salt and pepper to taste
- Sun-dried tomatoes, chopped (as garnish)
- Peel the eggs and cut in half lengthwise.
- Remove the yolks to a medium bowl and mash with fork.
- Add olives, yogurt, feta, garlic and basil. Mix well. I like to use a mixer to get a creamy texture.
- Spoon or pipe into egg whites. If piping, make sure to use a tip that is large enough to accommodate the olive and feta chunks so they don't get stuck!
- Garnish with sun-dried tomatoes. Enjoy