Greek Salad Deviled Eggs

Greek Salad Deviled Eggs - A Delicious Twist on a Classic Appetizer
Greek Salad Deviled Eggs are a perfect appetizer for any occasion. This dish is a combination of two classic dishes, Greek salad and deviled eggs, creating a unique and delicious flavor. The dish is easy to make and can be served as a snack or as a side dish.

Ingredients (serves 6):

- 6 hard-boiled eggs
- 1/4 cup crumbled feta cheese
- 1/4 cup diced cucumber
- 1/4 cup diced tomato
- 1/4 cup diced red onion
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste

Cooking Tips:

- To hard-boil eggs, place them in a pot of cold water and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes. Remove from heat and place eggs in cold water to cool.
- To easily remove egg yolks, gently tap the egg on a hard surface and peel off the shell. Cut the egg in half and remove the yolk with a spoon.

Instructions:

1. Cut the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash with a fork.
2. Add the feta cheese, cucumber, tomato, red onion, Kalamata olives, and parsley to the bowl with the egg yolks. Mix well.
3. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl and mix until well combined.
4. Spoon the mixture into the egg white halves, filling each one evenly.
5. Garnish with additional parsley and serve chilled.
Appearance and Taste:
Greek Salad Deviled Eggs are a beautiful and colorful dish that will impress your guests. The combination of the creamy egg yolk mixture with the fresh vegetables and tangy feta cheese creates a delicious and refreshing flavor. The dish is perfect for a summer party or as a light appetizer before a meal.
Type of Dish: Appetizer
Main Ingredients: Eggs, Feta Cheese, Cucumber