Greek Deviled Eggs with ATHENOS Feta and Lemon
Courtesy of Kraft Kitchens 24 Servings • 20 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 12 eggs (preferably at least 2 weeks old) |
| juice from 1 lemon |
| 1/4 c. KRAFT Real Mayo Mayonnaise |
| 1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard |
| 1/4 c. ATHENOS Traditional Crumbled Feta Cheese |
| 2 roasted red peppers, patted dry and chopped |
Directions:
1. Place eggs gently in the bottom of a large pot and cover with cold water by at least 1 inch. Place the pot on the stovetop and bring to a boil. As soon as it boils, remove the pot from heat, cover, and let sit for 10 minutes.
2. Carefully remove eggs from the hot water and run under very cold water to cool. (If you have space/room for an ice bath, that would also be a great way to stop the cooking process, but I just place them in a bowl of very cold water under the sink faucet with more cold running water pouring over them.)
3. Once cool, carefully tap the larger end of the egg on the counter to crack it. Carefully peel eggs under running water.
4. Once all the eggs are peeled, slice the eggs in half lengthwise, and carefully scoop out the yolks. Mash yolks with a fork (or push through a mesh sieve for a very fluffy, smooth filling) then stir in lemon juice, mayonnaise, mustard and feta cheese until smooth, creamy filling forms. Spoon filling into egg white halves, or add filling mixture to a piping bag (or large ziploc bag) and pipe into eggs for a more festive presentation. Top with roasted red peppers and serve!
