![Southern Living Greek Salad Deviled Eggs on a blue surface](https://cdn.statically.io/img/www.southernliving.com/thmb/vWotm33AjU5NdxDfmSfbQdSWeEE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27580_DeviledEggs_180-1-0c3ab82ace994ff58f2e55a97b5d32d3.jpg)
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
The same ingredients that make a big Greek salad so delicious—fresh tomatoes, cool cucumbers, briny kalamata olives, and creamy feta cheese—do the exactly same thing for deviled eggs. The olives are especially lovely with the creamy egg yolk filling; their rich, briny saltiness is cradled perfectly by the mayonnaise and egg yolks. Serve them at your next party or take them to potluck and watch them disappear fast!
Ingredients
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6 large eggs
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Ice
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2 Tbsp. mayonnaise
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1 tsp. Dijon mustard
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1 1/2 Tbsp. finely chopped pitted kalamata olives (from about 6 olives)
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1/2 tsp. red wine vinegar
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1/8 tsp. kosher salt
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1/8 tsp. black pepper
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1 1/2 Tbsp. crumbled feta cheese, divided
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2 Tbsp. finely chopped Persian cucumber (from 1 medium cucumber)
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2 cherry tomatoes, thinly sliced into 12 slices
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12 small fresh oregano leaves
Directions
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Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
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Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.
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Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
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Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.
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Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl. Add olives, vinegar, salt, pepper, and 1 Tbsp. of the feta. Stir well to combine.
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Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Top evenly with cucumber, tomatoes, oregano, and remaining 1/2 Tbsp. feta. Serve immediately, or store in an airtight container in refrigerator up to 3 days.