Home / Recipes / Gluten Free / Keto Feta and Olive Deviled Eggs
Keto Feta and Olive Deviled Eggs
How to Make It
Step 1
Add the eggs to a small saucepan and cover by an inch with water. Bring the water to a boil. Reduce to a simmer and cook for 7 minutes. After this time, drain the water and immediately rinse the eggs under cold water. Set aside until cool enough to handle.
Step 2
Gently crack the eggs so that you can peel away the shells. Slice the eggs in half lengthwise. Gently squeeze the eggs to release the yolks and transfer the yolks to a mixing bowl. Alternatively, you can carefully scoop the yolks out with a teaspoon, taking care not to split the egg whites. Arrange the hollowed egg whites across a clean work surface.
Step 3
Crumble the feta cheese into the bowl with the egg yolks and add the mayonnaise. Finely chop the olives and fresh basil and add to the bowl. Mash everything together well to combine, creating a semi coarse paste. Taste and adjust flavorings as desired.
Step 4
Divide the egg yolk mixture evenly between the hollowed-out egg whites, filling the centers of each. Optionally top each stuffed egg half with extra fresh basil. Serve immediately.
Ingredients
- Black olives – 6 medium
- Raw egg – 4 medium
- Mayonnaise – 1 tbsp
- Feta cheese – 1 tbsp
- Basil – 1 tbsp
