Vicki's Greek Deviled Eggs

by Vicki Brunsvold, Tastemaker in Residence

Makes 2 dozen


12 hard-cooked eggs
3 Tbsp mayonnaise
3 Tbsp plain Greek yogurt
1 Tbsp freshly minced garlic
2 tsp freshly minced oregano
1/4 tsp red pepper flakes
1/4 tsp kosher salt
2 Tbsp minced pepperoncini
2 Tbsp finely diced red pepper
2 Tbsp finely diced kalamata olives
1/3 cup crumbled feta cheese
1 Tbsp freshly minced parsley


  1. Halve the eggs lengthwise and transfer yolks to a mixing bowl. 
  2. Mash yolks to a smooth consistency.  Add mayo, yogurt, garlic, oregano, pepper flakes, and salt.  Mix until smooth.  
  3. Stir in pepperoncini.  Taste and season, if needed.
  4. Fill egg white halves with yolk mixture with a spoon or pipe in mixture using a pastry bag.
  5. Mix together bell pepper, olives, feta, and parsley.  Top each egg half with about 1 teaspoon of the mixture and serve.