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Greek Deviled Eggs

by in Jul 1997

Yield: Makes 12 halves.

Ingredients:

  • 6 hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1/8 teaspoon pepper
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped black olives
  • 1 teaspoon snipped fresh mint

Instructions:

Peel the eggs and cut in half lengthwise. Remove the yolks and mash them with the mayonnaise and pepper. Stir in the feta, olives, and mint. Spoon the filling back into the 12 whites. Refrigerate, covered, until ready to serve.
Updated Wednesday, February 9th, 2005
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One Response to Greek Deviled Eggs

  1. Anonymous October 10, 2005 at 4:01 pm #

    The feta gave it a distinct flavor. Always looking for new ways to make old recipes.

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