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Greek-Style Deviled Eggs With Feta, Yogurt, and Hot Sauce

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A great deviled egg can be a showstopping appetizer. And if you add some unexpected flavors—as in these feta deviled eggs—you'll have an incredible, crowd-pleasing bite.

The best deviled eggs always start with properly cooked hard-boiled eggs. Our tested method begins with placing large eggs in boiling water. After 30 seconds, we turn the heat down to low, cover the pot, and simmer for 11 minutes. Finally, we transfer the eggs to a bowl of ice water for 15 minutes. This stops the cooking process in its tracks, cools the eggs completely, and makes them easier to peel.

After removing the shells and slicing the eggs in half lengthwise, we pop out the yolks and transfer them to the work bowl of a food processor. This is where we integrate those bright, tangy Mediterranean flavors, with Treasure Cave Crumbled Feta, Greek yogurt, lemon juice, red wine vinegar, and Dijon mustard. For a little heat, we add a few shakes of Frank's RedHot, followed by extra-virgin olive oil to loosen up the mixture and make it ready for piping.

If you don't have a piping bag on hand, a zipper-lock bag will work just fine: Cut a small hole in the corner, and squeeze the bag to pipe the smooth, creamy filling right into the egg whites. For a little crunch, we sprinkle on some bacon, and, to bring home the Greek flavor, finish them off with oregano.

The result is a balanced and distinctive deviled egg: The tangy and salty feta pairs well with the creamy yogurt, while the vinegar and lemon juice brighten everything up (and crispy bacon never hurts). We have little doubt that if you throw a party or cookout with these deviled eggs, you'll be hailed as the host with the most--and then immediately pestered for the recipe.

Feta Deviled Eggs

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Active Time: 20 minutes
Total Time: 45 minutes
Yield: Makes 24 deviled eggs, serving 6 to 8

Special Equipment: Food processor, 10-inch skillet

Ingredients

6 slices bacon, finely diced
12 large eggs
1/4 cup (60g) Treasure Cave® Crumbled Feta Cheese
1/4 cup (60ml) mayonnaise
3 tablespoons (45ml) Greek yogurt
1 tablespoon (15ml) freshly squeezed lemon juice from 1 lemon
1 tablespoon (15ml) red wine vinegar
1 teaspoon (5ml) Dijon mustard
1 teaspoon (6ml) Frank's RedHot® sauce
1 tablespoon (15ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon (about 5g) roughly chopped fresh oregano

Procedure

1. Cook bacon in a 10-inch skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer to a paper towel-lined plate, then crumble into pieces.

2. Fill a large pot with water and bring to a boil over high heat. Using a spider or slotted spoon, carefully lower 6 eggs into pot and boil for 30 seconds. Cover pot, reduce heat to low, and simmer for 11 minutes. Transfer eggs to a large bowl filled with ice water and let cool for 15 minutes. Repeat with remaining 6 eggs. Remove eggs from ice water and peel.

3. Slice each egg in half lengthwise and remove yolks. Transfer yolks to the work bowl of a food processor fitted with a steel blade. Add Treasure Cave Crumbled Feta Cheese, mayo, Greek yogurt, lemon juice, red wine vinegar, mustard, and hot sauce. Pulse until combined. With the motor running, slowly drizzle in oil. Season mixture with salt and pepper to taste.

4. Transfer yolk mixture to a piping bag or zipper-lock bag with a corner cut off. Pipe mixture into egg white halves. Sprinkle eggs with bacon and oregano. Serve immediately.

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