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Greek-Style Deviled Eggs

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.
Tip: Put one Tbs of oil in the water when boiling your eggs. It helps the egg shell come off more easily.

Ingredients

  • 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)
  • Pepper

Instructions

  • 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.