Fresh, invigorating lemon, olives, and feta cheese add lots of zest to classic deviled eggs.
Serve them at your nextpartyor take them topotluckand watch them disappear fast!
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl.
Add olives, vinegar, salt, pepper, and 1 Tbsp.
Stir well to combine.
Spoon egg yolk mixture evenly (about 1 Tbsp.
each) into egg whites.
Top evenly with cucumber, tomatoes, oregano, and remaining 1/2 Tbsp.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
