Mediterranean Loaded Deviled Eggs

Mediterranean Loaded Deviled Eggs

Ingredients (Serves 6–8)

• 12 large eggs

• ⅓ cup Greek yogurt or mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• Salt & black pepper, to taste

Mediterranean Toppings (Loaded!)

• ¼ cup crumbled feta cheese

• ¼ cup diced cucumber

• ¼ cup chopped roasted red peppers

• 2 tbsp chopped olives (Kalamata or green)

• 2 tbsp fresh parsley or dill, finely chopped

• 1 tbsp extra-virgin olive oil

• Smoked paprika or chili flakes, for garnish

Instructions

1. Boil the Eggs
   Place eggs in a saucepan, cover with cold water, and bring to a boil.
   Turn off heat, cover, and let sit 10–12 minutes.
   Transfer to ice water, peel, and halve lengthwise.

2. Make the Filling
   Remove yolks and place in a bowl.
   Mash with Greek yogurt (or mayo), Dijon mustard, lemon juice, salt, and pepper until smooth.

3. Fill the Eggs
   Spoon or pipe yolk mixture back into egg whites.

4. Load with Toppings
   Top each egg with feta, cucumber, roasted red peppers, olives, and herbs.

5. Finish
   Drizzle lightly with olive oil and sprinkle smoked paprika or chili flakes.

Serving Tips

• Chill 15–20 minutes before serving for best flavor

• Add sun-dried tomatoes or capers for extra Mediterranean flair

• Swap feta for goat cheese for a creamier finish

Make-Ahead Tip

Prepare eggs and filling up to 24 hours ahead. Assemble just before serving.