Greek Deviled Eggs
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Greek Deviled Eggs
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Can't get enough deviled eggs? You will love these Greek Deviled Eggs, filled with the Mediterranean flavors we love, bonus, no mayo required!
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Ingredients
- 12 egg halved, hard-boiled
- 4 to 5 tablespoons hummus
- 4 tablespoons kalamata olives chopped
- 4 tablespoons feta cheese
- salt to taste
- black pepper to taste
Instructions
- Slice the eggs in half, lengthwise and remove the yolks into a medium bowl. Set the cooked egg white halves to the side.
- Mash the yolks with a fork, add hummus, chopped Kalamata olives, feta cheese, and a pinch of salt. Combine with the fork until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out filling inside egg white half. Alternatively, use a spoon to stuff the egg halves with the egg mixture.
- Sprinkle with additional chopped Kalamata olives, refrigerate for 1 hour and serve.
Notes
- Make-Ahead: deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container.
- Leftover Deviled Eggs: leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
Nutrition Information
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Serving
2 deviled egg
Calories
49kcal
(2%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
1g
(5%)
Cholesterol
94mg
(31%)
Sodium
86mg
(4%)
Potassium
39mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.4g
(1%)
Vitamin A
136IU
(3%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 2 deviled egg | |
| Calories | 49kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 86mg | 4% |
| Potassium | 39mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 136IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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