Fresca’s Deviled Egg recipe

The most recent email blast from Fresca on Addison includes this recipe for their yummy deviled eggs:

Greek Deviled Eggs


* 1 dozen free range eggs
* 6 T. Mayonnaise
* 2 t. Brown mustard
* 1/2 t. sea salt
* 1/2 t. freshly ground black pepper
* 1/4 C. minced Kalamata olives
* 1/4 C. minced red onion
* 1/4 C. minced pepperoncini
* 1 T. crumbled feta
* 5 Grape tomatoes


1.Place eggs in a pot with cold water covering by an inch. Turn on high. When water just starts to boil turn timer on to 6 minutes. After 6 minutes, place eggs in ice water to cool. When fully cool, peel carefully by tapping both ends then roll gently on the counter.

2.Cut each egg in half lengthwise and put the yolks in a bowl and the whites on an egg platter or plate. To the yolks, add the mayo, mustard, salt and pepper and stir until smooth. Then add all other ingredients except tomatoes. Taste and adjust seasonings.

3.Fill a ziplock bag with the egg mixture, seal it and cut one corner off. Pipe the egg mixture into the egg whites.

4.Slice tomatoes thinly widthwise and lay them out on a paper towel. Sprinkle them with salt. Top each deviled egg with a slice of tomato.


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