Greek Deviled Eggs


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


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.


Makes 12 halves.

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