Glorious Greek Deviled Eggs

12 hard-cooked eggs
3 tablespoons mayonnaise
3 tablespoons plain Greek yogurt
1 tablespoon freshly minced garlic
2 teaspoons minced, fresh oregano
1/4 teaspoon red-pepper flakes
1/4 teaspoon salt
2 tablespoons minced pepperoncini
2 tablespoons finely diced red pepper
2 tablespoons finely diced, pitted Kalamata olives
1/3 cup crumbled feta cheese
1 tablespoon minced, fresh parsley

Halve the eggs lengthwise and transfer yolks to a mixing bowl. Set egg-white halves on a platter. Cover and refrigerate.

With a fork, mash yolks to a smooth consistency. Add the mayonnaise, yogurt, garlic, oregano, pepper flakes and salt; mix until smooth. Stir in the pepperoncini. Taste and season accordingly.

Using a small spoon, fill egg-white halves with yolk mixture, dividing mixture evenly (or spoon mixture into a pastry bag fitted with a plain or large star tip, then pipe mixture evenly into egg-white halves).

In a small bowl, mix together the bell pepper, olives, feta and parsley. Top each egg half with about 1 teaspoon of mixture and serve. Makes 2 dozen.

— Recipe from "D'Lish Deviled Eggs" by Kathy Casey (Andrews McMeel Publishing, $14.99).


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