📍 Where this dish comes from: Athens · The Acropolis / Parthenon
Discover the history of this region →
Discover the history of this region →
Deviled eggs get a Greek upgrade: instead of the usual mayo-mustard filling, these beauties are stuffed with a silky blend of creamy feta, briny capers, and bright lemon that makes every bite taste like mezze on a sun-drenched harbor. Elegant enough for brunch guests, simple enough for a Tuesday morning protein boost.
What You’ll Need
Servings: 12 halves
Calories: 165kcal
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 oz feta cheese softened
- 2 tbsp full-fat Greek yogurt
- 1 tbsp capers drained and minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh dill chopped
- 1/4 tsp smoked paprika for garnish
Instructions
- Halve the hard-boiled eggs lengthwise and pop yolks into a mixing bowl.
- Mash yolks with feta and Greek yogurt until smooth. Add capers, lemon juice, zest, and dill. Season with salt and pepper.
- Transfer filling to a piping bag or zip-lock with one corner snipped.
- Pipe generously back into the egg white halves.
- Dust with smoked paprika, top with a tiny dill sprig, and arrange on a platter.
Nutrition
Serving: 2halves | Calories: 165kcal | Protein: 11g | Fat: 12g
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Health Benefits
- Eggs and feta together create one of the most complete protein combinations available.
- Capers are a surprising source of quercetin, a powerful anti-inflammatory antioxidant.
- Lemon delivers vitamin C and aids absorption of the iron in the egg yolks.