This timeless classic gets a tangy upgrade! Take your deviled eggs up a notch with herby fresh dill and tangy chunks of creamy feta cheese.
Ingredients
- 12 hard-boiled eggs, cooled
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ tsp kosher salt
- Cracked black pepper
- 1 tbsp minced fresh dill
- Athenos Crumbled Traditional Feta Cheese, for topping
Method
- Add eggs to a medium pot and fill with water until 1 inch of water covers the top of the eggs. Bring eggs to a boil, remove from heat, cover the pot and let eggs sit for 8 minutes. Drain eggs and transfer to an ice bath for ten minutes for quick cooling.
- Peel the hard-boiled eggs gently and cut in half lengthwise. Place the white halves onto a serving platter and the yolks into a small mixing bowl.
- Mash the egg yolks until they reach a fine crumb. Add mayonnaise, dijon mustard, kosher salt, black pepper and fresh dill. Mix until mixture is very smooth and fluffy.
- Either spoon mixture into each egg white half or transfer mixture to a ziplock bag and pipe 1 tbsp into each egg half.
- Top eggs with a sprinkle of Athenos Feta Cheese crumbles and more fresh dill if desired. Cover and refrigerate eggs until serving.