There is rarely a picnic or gathering without Deviled Egg’s present. Why are they called “deviled?” It has to do with an 18th-century culinary designation. It applied to dishes that were fried or boiled, then highly seasons. However, while the designation is relatively “new,” even the Romans had a version in which eggs were boiled and slathered in spicy sauce. They were appetizers.
These Greek-Styled Deviled eggs are mayo-free. The idea is to give the traditional recipe a whole new flavor profile. The spices, olive oil, and vinegar along with feta make it as unmistakably Mediterranian.
Greek-Style Deviled Eggs
- 6 large hard-boiled eggs
- ¼ tsp Oregano
- ¼ tsp basil
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Pinch salt
- 2 Tbs olive oil
- 2 Tbs balsamic vinegar (or red wine vinegar)
- 2 generous Tbs crumbled feta cheese
- Sliced black olives (garnish)
- Once the eggs are completely cold, slice them in half.
- Scoop out the yokes carefully and put them in a mixing bowl.
- Mash the yokes.
- Add the spices and stir.
- Add the olive oil, vinegar, and feta mix thoroughly.
- Put a healthy dollop into each egg half.
- Garnish with a black olive slice and a bit of fresh ground pepper.