Combining feta cheese, balsamic vinegar, and fresh basil is a winning recipe for some delicious deviled eggs! Enjoy!

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
15 mins
total:
50 mins
Servings:
24
Yield:
24 deviled eggs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

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  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork.

  • Stir mayonnaise, feta cheese, basil, tomato, black olives, and balsamic vinegar together in a bowl; stir in mashed yolks. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.

  • Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg whites. Season deviled eggs with black pepper; garnish with additional chopped basil and crumbled feta cheese.

Cook's Note:

If you have any leftover yolk mixture, save it and make an egg sandwich with it later, or cut open an avocado and place the egg mixture in the spot where the seed is and enjoy!

Nutrition Facts

103 calories; protein 4g 8% DV; carbohydrates 1.4g; fat 9.2g 14% DV; cholesterol 99.8mg 33% DV; sodium 145.3mg 6% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2014
My husband and I loved these deviled eggs. We are huge feta cheese people and I didn't measure the cheese just added it. I used white balsamic vinegar as I didn't want the brown to turn the yolks a funny color. I did omit the olives due to personal tastes. The filling is so wonderful in these that I think it would make a great egg salad spread to use with crackers bread or a wrap. I just used my small cookie scoop to fill the eggs. I had a little of the filling left over so I ate it on a couple of crackers. Shyla this is a great recipe that I will be using again! Thanks for sharing! Read More
(6)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/24/2014
My husband and I loved these deviled eggs. We are huge feta cheese people and I didn't measure the cheese just added it. I used white balsamic vinegar as I didn't want the brown to turn the yolks a funny color. I did omit the olives due to personal tastes. The filling is so wonderful in these that I think it would make a great egg salad spread to use with crackers bread or a wrap. I just used my small cookie scoop to fill the eggs. I had a little of the filling left over so I ate it on a couple of crackers. Shyla this is a great recipe that I will be using again! Thanks for sharing! Read More
(6)
Rating: 4 stars
02/28/2014
Unfortunately I realized I omitted the balsamic vinegar after I had stuffed the eggs. However they were still very tasty and delicious. Next time I will be more generous with the feta cheese (personal preference). These were wonderful and an excellent variation to the generic deviled eggs. Read More
(2)
Rating: 5 stars
01/06/2019
Delicious Read More
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Rating: 5 stars
05/17/2016
These were delicious!! Because of the basil and tomato I'd say they are more like Italian deviled eggs rather than Greek. I plan to make these again for summer family get-togethers. Read More
Rating: 5 stars
01/19/2019
I am a deviled egg freak and these are a new favorite. Read More
Rating: 4 stars
01/10/2018
Tasted great but the egg yoke mixture was a little less thick than I would have liked. I may try again and leave out the tomato. Read More
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