Feta and olives give these rich deviled eggs a Greek accent. These two ingredients can be salty, so you may not need to add salt to the filling; taste and see. If you can’t find fresh chives, substitute the tops of green onions. Here’s the recipe.
by Debbie Moose
Spanakopita Deviled Eggs Ingredients
6 hard-cooked eggs*
2 tablespoons sour cream
1 1/2 teaspoons lemon juice
1/3 cup crumbled feta cheese
3 teaspoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh chives
1/4 teaspoon black pepper
Finely chopped black or Kalamata olives for garnish
Peel the eggs and cut them in half. Put the yolks in a medium-sized bowl and mash well. Set the whites aside.
Stir the sour cream, lemon juice, and feta into the yolks until well combined, then stir in the parsley, chives, and black pepper.
Fill the whites evenly with the mixture. Top each egg half with a few bits of chopped olives. Makes 12.
*My method for hard-boiling eggs comes from the American Egg Board: Place large eggs in a saucepan in one layer and cover with cold water. Let come to a good rolling boil. Then remove the pan from the heat, cover, and set a timer for 15 minutes. When it goes off, drain and cool down the eggs under cold running water or in a bowl of ice water.