Greek Stuffed Deviled Eggs - mayo free!
/Please help me with something.
I can hard-boil eggs but I cannot for the life of me peel them.
I’ve read all the “tricks” and still nothing works. After I peeled these eggs the whites were left looking haggard. I’m not even sure I would have served them to guests because it looked like a small child poked + prodded every single one.
What is the DEAL? I feel like this never used to happen until I started buying organic, hippy, happy-dancing chicken eggs. I know you’re supposed to wait at least 10 days before hard-boiling from the time they were laid, and these were, so what gives? I shocked them in the ice bath, they were fully cooked, I waited until they were chilled. What am I missing? I also swear that brown eggs are harder to peel than white, even though I know there is no difference in the actual egg.
HALP!
Now that I got that off me chest we can talk about the recipe.
Deviled eggs have never been more addicting. Never heard about the addicting nature of deviled eggs before? Well then, you must make these.
I wanted to do something different with these deviled eggs. I wanted them mayo free. I wanted them simple. I didn’t want you to have to scoop them into a pastry bag and fancily squeeze out the filling to look like flowered frosting.
So, instead!
I whipped up the yolks with feta and a little bit of milk. = no mayo needed
I stuffed them with sun-dried tomatoes, kalamata olives, and more feta. = Greek Stuffed Deviled Eggs
And that was that.
Greek Stuffed Deviled Eggs
gluten-free // yields 16 egg halves
- 8 large eggs
- 1 cup crumbled feta cheese, divided
- 2-3 tablespoons milk
- 8 medium [oil packed] sun-dried tomatoes, blotted well + chopped
- 8-10 small kalamata olives, pitted + chopped
- black pepper
To hard-boil the eggs: Place eggs in a large pot and cover with cold water. Place over high heat and bring to a boil. Once boiling, turn the heat off and cover with a tight fitting lid. [If using an electric cooktop place the pot on a cool burner.] Let sit covered for 12 minutes. While you wait prepare an ice bath in a large heat-safe bowl. Drain water and place eggs in the ice bath and place in the fridge until fully chilled.
Remove the eggs from the bowl. Lightly crack the shell and peel the eggs, rinsing with cold water after peeling. Slice the eggs in half and place the yolks in a large food processor. Add 3/4 cup crumbled feta and 2 tablespoons of milk and turn on until it starts to cream. Scrape the sides of the bowl and add a bit more milk if needed to come to a thick and creamy consistency [not runny]. Turn on again until fully combined.
Scrape contents into a bowl and stir in the remaining 1/4 cup of feta, chopped sun-dried tomatoes, chopped olives, and black pepper. [Salt shouldn’t be needed with the saltiness of feta and olives, but taste and add if needed.]
Spoon into the halved eggs, place on a plate, and cover with plastic wrap. Refrigerate for at least 30 minutes before serving.
notes: Can be made 1 day ahead, but assemble on day of serving and be sure to keep both the egg whites and stuffing in airtight containers in the fridge. If you have leftover stuffing try adding it on top of a salad or on toast.
Yeah, now you see what I’m talking about with the haggard looking eggs. Don’t judge. Just eat.
Ashley
