March is here! In like a lion, out like a lamb, right?
Wouldn’t you rather it go in like, say, a bunny, and out like an even cuter, fluffier bunny?
I would, but I live in New Jersey, so March is pretty much a toss-up.
Regardless of what the weather is actually like outside my window, my mind inevitably turns to sunshine and spring. Before you know it, it’s the first day of spring, then St. Patrick’s Day, and then Daylight Savings Time shows up to bring us longer days and fun springtime shindigs.
With this in mind, I’ve made you all these Greek Deviled Eggs! They are surprisingly simple and full of pantry staples you most likely already have in your fridge.
I know what you may be thinking: Deviled Eggs are difficult. But friends, you can totally make fabulous Deviled Eggs and I am going to tell you how!
This recipe is for a bright, tangy Greek Deviled Egg, perfect for spring parties or early Easter menu planning. Classic pantry staples like Kraft Mayonnaise, Grey Poupon Spicy Brown Mustard and a bit of lemon juice combine with plenty of ATHENOS Feta (definitely the star of this dish) for a delicious and refreshing appetizer that’s sure to be a crowd-pleaser.
Okay, so there are some tips I definitely need to share with you, and the first one is the age of your eggs. You want old eggs for this recipe. I’m serious; let a dozen eggs chill in the fridge until the “Best By” date on the package. As eggs get older, air gets into the space between the shell and the egg membrane. This is super important, because it makes peeling hard-boiled eggs infinitely easier.
Tip #2: Peel your eggs under running water from your faucet. The water helps to pry the shell even further away from the egg.
Tip #3: Pipe your filling into the egg whites. This is just one extra step that takes Deviled Eggs from plain to spectacular. Everyone will be so impressed, and you will be the talk of the town!
The final step? Take a deep breath and accept the fact that a few eggs will end up with divots and marks. I always make a few extra hard-boiled eggs than I need in order to compensate for this problem. If one side of an egg gets all cut up, simply cut the egg in half so that the marred side is on one half and the other half is smooth.
This is a sponsored post on behalf of Kraft Foods. I am a Kraft Tastemaker and was compensated for my time, however all opinions expressed are 100% my own!