Greek Deviled Eggs Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Molly
Reviewed: Jun. 17, 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!
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Photo by Deb C
Reviewed: Feb. 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.
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Reviewer:

Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA


 
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