MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek-Style Deviled Eggs
 Categories: Eggs, Vegetables, Snacks, Cheese
      Yield: 12 Servings
 
      6 lg Hard-cooked eggs
    1/4 c  Mayonnaise
      1 ts Prepared mustard
      1 ts Vinegar
      2 tb Crumbled feta cheese
      1 tb Fine chopped, pitted
           - Kalamata olives
      2 ts Snipped fresh oregano
 
  Peel hard-cooked eggs and halve lengthwise; carefully use
  the tip of a spoon to remove yolk from each egg half. Set
  whites aside. Place yolks in a small bowl; mash with a
  fork. Add mayonnaise, mustard, and vinegar; mix well. Add
  feta cheese, Kalamata olives, and fresh oregano; stir
  well. If desired, season to taste with salt and pepper.
  
  Stuff egg white halves with yolk mixture, using a rounded
  teaspoon of yolk mixture for each half and using the back
  of a second teaspoon to carefully push the yolk mixture
  off the first spoon into the cavity of the egg white. (Or
  place the yolk mixture in a large resealable plastic bag,
  snip off one corner of the bag, and squeeze bag to pipe
  some of the yolk mixture into the cavity of each egg white
  half.) Cover and chill until serving time (up to 24
  hours). If desired, garnish with additional chopped
  olives, crumbled feta cheese, and snipped oregano.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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... Catalina dressing is not Spanish.
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