Greek Deviled Eggs

Greek Deviled Eggs

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Shyla Lane 8

"Combining feta cheese, balsamic vinegar, and fresh basil is a winning recipe for some delicious deviled eggs! Enjoy!"
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50 m servings 103 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork.
  3. 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.
  4. 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!



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 y...

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 chee...

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