So Many Dishes

No matter how much care I put into making hard-boiled eggs, there’s always one that doesn’t want to peel. It happened again today. The eggs weren’t too fresh, I didn’t overcook them, I chilled them quickly. Four peeled just fine. The fifth—well, you can see the picture above.

The eggs turned into Greek deviled eggs, my favorite way to make deviled eggs, and a delicious part of our July 4th dinner. With just the two of us, the eggs and corn on the cob was all we needed for our mini-celebration.

The deviled egg recipe comes from a Taste of Home cookbook, Mediterranean Made Easy. I’m not usually a Taste of Home fan, as not many of their recipes strike me as healthy or diet-conscious. But this particular book is great. We’ve made probably two dozen recipes from it, and they have all been winners.

I’m always making modifications to recipes, but I stuck pretty close with this one: cut five or six hard-boiled eggs in half and remove the yolks to a bowl. Mash the yolks, then add 3 tablespoons of reduced fat mayonnaise, 2 generous tablespoons of crumbled feta, 1 teaspoon of dried oregano, 1/2 teaspoon of grated lemon zest, 1/4 teaspoon lemon juice, and a pinch of kosher salt. Mix thoroughly, then stuff the egg white halves. Top each with half a Kalamata olive. So simple.

Happy eating!