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Recipe Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Kosher salt, to taste
  • 1/2 English cucumber, cut into 1/2-inch pieces
  • 1/4 cup crumbled feta cheese
  • 6 cherry tomatoes, halved
  • 6 pitted kalamata olives, halved

Recipe Directions

  1. Bring 2 quarts of water to boil in small pot over high heat. Gently drop eggs into water. Cover with lid and remove from heat. Allow eggs to cook for 10 to 12 minutes until yolks are set. Drain and rinse eggs with cold water, or place in an ice bath. Peel eggs and slice in half lengthwise.
  2. Remove egg yolks and transfer to medium bowl. Mash yolks, using a fork, until a fine crumb forms. Stir in mayonnaise and mustard until smooth. Season with salt, to taste.
  3. Scoop filling into egg whites. Top each deviled egg evenly with cucumber, feta, 1 tomato half and 1 olive half. Keep refrigerated until ready to serve.
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To quickly peel eggs, simply put a few hard boiled eggs in a large glass filled halfway with water. Cover with lid or hand and shake vigorously until shells come off the eggs. Repeat with remaining eggs.

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