Mediterranean Deviled Eggs with Feta, Olives, and Roasted Peppers

Greek-Style Deviled Eggs (Uova alla Greca)

Category: Appetizers
Serves: 4

Ingredients

Instructions

1. Prepare the Red Bell Peppers
   Begin by washing and drying the red bell peppers. Place them directly on a grill or in a hot pan to char the skin, turning them occasionally to ensure they’re evenly roasted. Once nicely charred, transfer the peppers to a plastic bag or cover them with plastic wrap and let them rest for about 15 minutes. This helps to loosen the skin, making it easier to peel off.

2. Boil the Eggs
   While the peppers are resting, bring a pot of water to a boil and carefully add the eggs. Allow them to cook for about 8 minutes until they are hard-boiled. Once cooked, remove the eggs and immediately place them in a bowl of cold water to stop the cooking process and cool them down more quickly.

3. Peel and Prepare the Eggs
   Once the eggs have cooled, peel them and slice them in half lengthwise. Carefully remove the yolks, placing them in a separate bowl. Set the whites aside.

4. Prepare the Filling
   Dice the feta cheese into small cubes. Peel the red bell peppers you roasted earlier, and cut them into small cubes as well. Using a pitting tool or a knife, remove the pits from the black Greek olives and chop them into small pieces.

5. Combine the Ingredients
   In a large mixing bowl, combine the feta cubes, diced roasted peppers, chopped olives, and anchovies (finely chopped). Add the fresh basil leaves, which should be torn into small pieces. Drizzle the extra virgin olive oil over the mixture, then season with freshly ground black pepper and a pinch of salt, being careful not to over-salt as the feta and anchovies already provide a lot of flavor.

6. Assemble the Greek Deviled Eggs
   Gently mix all the ingredients until well combined. Carefully spoon the mixture into the hollowed-out egg whites, filling each half generously with the feta-pepper-olive mix.

7. Chill and Serve
   Once all the eggs are filled, place them in a container with a lid and refrigerate for at least an hour. This allows the flavors to meld together and enhances the dish.

8. Garnish and Presentation
   When ready to serve, arrange the Greek-style deviled eggs on a bed of colorful mixed greens or a simple green salad to add freshness and a vibrant presentation. Serve chilled for a refreshing appetizer!

These Greek-style deviled eggs bring a Mediterranean twist to the classic recipe, with briny feta, flavorful anchovies, and roasted peppers creating a savory filling. The mix of fresh basil and black olives gives this dish a wonderfully aromatic finish. Perfect for a light appetizer at any gathering!