Recipe by Shyla Lane
"Combining feta cheese, balsamic vinegar, and fresh basil is a winning recipe for some delicious deviled eggs! Enjoy!"
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crumbled feta cheese, or to taste
chopped fresh basil, or to taste
black olives, diced
ground black pepper, or to taste
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Deviled Eggs
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 83
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