Ingredients

The following ingredients have 24 Servings
  • 3 tablespoons Greek feta crumbles plus a teaspoon of their brine
  • 3 tablespoons plain
  • full-fat Greek yogurt
  • 1 clove garlic
  • pasted
  • About 1 teaspoon Worcestershire sauce
  • About 2 teaspoons lemon juice
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 1 to 2 teaspoons Tabasco sauce
  • to your taste
  • 12 hardboiled eggs
  • 2 tablespoons small capers
  • drained and chopped
  • 8 to 10 pitted Kalamata olives
  • finely chopped
  • 3 tablespoons finely chopped sun-dried tomatoes
  • 2 tablespoons finely chopped dill
  • 2 tablespoons finely chopped flat-leaf parsley

Instruction

  • Halve eggs lengthwise, scoop yolks into a mixing bowl and arrange whites on a platter
  • In another small bowl, mash the feta crumbles with the brine and yogurt until smooth
  • Add the garlic, Worcestershire, lemon juice, oregano, salt and pepper then stir in Tabasco to your taste
  • Add sauce to bowl with yolks and mash to combine
  • Stir in the capers, olives, sun-dried tomatoes, dill and parsley
  • Fill a plastic baggie with stuffing and trim a corner to make a pastry bag
  • Pipe the filling into egg whites
  • Chill until ready to serve