Adding feta cheese to a favorite classic makes these Feta Deviled Eggs one of our new favorites!
Deviled eggs are a must have dish at many family gatherings. This recipe changes things up by adding some feta cheese and WE. LOVE. IT.
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Ingredients
Deviled eggs are easy to make and this feta deviled egg recipe is a simple twist on a classic deviled egg.
- Classic Deviled Egg Ingredients - large eggs, mayo, dijon, salt, fresh ground black pepper
- Feta cheese - the game changing ingredient!
Equipment
Our Easy Deviled Eggs 101 contains All Things Deviled Eggs including a full discussion on equipment we used. A hand mixer helps get a smooth filling of egg yolks and feta cheese. We like the look of a piped yolk filling into the egg whites and find a piping bag with a large round or star tip makes this a quick and easy process. No piping bag? A spoon works just as well.
PRO TIP:
Have you ever struggled to hold a piping bag open and fill it at the same time? Use a tall glass or deli container, place the piping bag in the container, fold the top down over the sides, and fill away!
Deviled egg plates. That's right - there are plates just for deviled egg! PULL IT OUT. SHOW IT OFF.
Some Favorite Deviled Eggs Info
Deviled Eggs:
- Are made with hard boiled eggs. Remove the yolks from the egg whites. Mix the yolks and the other ingredients for the egg yolk filling. Put the filling back into the whites.
- Can easily be made the day before - just garnish right before serving.
- Shouldn't be frozen.
- Are best served cold - keep refrigerated until ready to serve.
- Start to lose their freshness after the 2nd day but will actually be good up to 4 days in the refrigerator.
- Get a depth of flavor when made with Greek yogurt or sour cream instead of mayonnaise.
Favorite Riffs
Substitute the feta cheese for cheddar cheese or goat cheese. Add some crispy bacon or crispy proscuitto. A combination of Greek yogurt, sour cream, and/or mayo all taste great! For more information on riffs, see Easy Deviled Eggs 101.
Spice it up a bit and substitute dry mustard or honey mustard for a hint of sweet for the dijon mustard!
Time Saver Tips
Craving deviled eggs? If you don't have the time or bandwidth to boil and peel the eggs, purchase pre-boiled, peeled eggs. Most grocery stores, Costco, Sam’s, and most restaurant food supply stores carry these.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA guidelines for food safety, store leftover deviled eggs in an airtight container up to 3 days in the refrigerator.
Our Favorite Deviled Eggs Info and Recipes
- Easy Deviled Eggs 101
- Classic Deviled Eggs
- Bacon Deviled Eggs
- Deviled Eggs with Pickles
- Spicy Deviled Eggs
More delicious appetizers
Common FAQ's about Deviled Eggs
With SO many theories on how to hard boil eggs, our advice is if you have a method that works for you, stick with it. If you struggle, like we have, our Easy Deviled Eggs 101 has our best tips for peeling your eggs.
This started in the late 1700's and referred to food cooked in hot spices or spicy, highly seasoned food. Many countries have a version of deviled eggs but call them by a different name; stuffed eggs or dressed eggs are two of them. The spice from the dijon mustard is mild and can definitely be kicked up a bit with hot mustard or extra ground pepper spice!
📖 Recipe
Feta Deviled Eggs
- Total Time: 30 minutes
- Yield: 24 pieces
Description
Feta Deviled Eggs are one of our new favorites! An easy twist on a classic recipe.
Ingredients
- 12 eggs
- ½ cup mayonnaise or greek yogurt
- 4 teaspoons dijon mustard
- Salt and pepper to taste
- 4 ounces crumbled feta cheese, plus more for garnish
Instructions
- Place eggs in a saucepan, in a single layer, and add enough water to cover the eggs by at least an inch.
- Cook on medium-high heat until the water boils. Turn the heat down and gently boil for 10 minutes. Run eggs under cold water.
- Let the eggs cool enough to handle then remove the shell from the eggs. Cut the eggs in half lengthwise. If the eggs are still warm, let them cool more.
- Hold cut egg over a bowl and gently ‘pop’ the yolk out of the white part. Do this with all 24 halves. Place white parts on a tray.
- Add mayonnaise, dijon mustard, and salt and pepper to the bowl with the yolks. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
- Add the crumbled feta cheese to the yolk mixture and mix until well combined and the cheese is in very small pieces.
- Use a piping bag with a large tip. Fill the bag with the yolk mixture.
- Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
- Place on a serving platter.
- Sprinkle additional feta on top as garnish.
- Serve.
Notes
Make sure the feta yolk mixture is smooth and will fit through the tip of the piping bag. If it won't fit through the tip you can remove the tip and just use the end of the piping bag or use a spoon to fill the egg whites.
Add a couple extra eggs to the pot when boiling them if you are worried about problems peeling them. This gives you some backups, just in case!
See Easy Deviled Eggs 101 for All Things Deviled Eggs! Information on boiling, peeling, decorating is in this easy to follow 101.
- Prep Time: 5 minutes
- Assembly Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 80
- Sugar: 0.3 g
- Sodium: 153.8 mg
- Fat: 6.8 g
- Carbohydrates: 0.4 g
- Protein: 3.9 g
- Cholesterol: 99.1 mg
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