Food Greek Deviled Eggs Yankee Magazine • February 9, 2005 • 1 Comment 4.00 avg. rating (80% score) - 1 vote Greek Deviled Eggs Yield: Makes 12 halves. Ingredients 6 hard-boiled eggs 1/3 cup mayonnaise 1/8 teaspoon pepper 1/4 cup crumbled feta cheese 2 tablespoons chopped black olives 1 teaspoon snipped fresh mint Instructions Peel the eggs and cut in half lengthwise. Remove the yolks and mash them with the mayonnaise and pepper. Stir in the feta, olives, and mint. Spoon the filling back into the 12 whites. Refrigerate, covered, until ready to serve.