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Feta and Ricotta Deviled Eggs
Deviled eggs are a must-have at any family gathering from holidays to summer picnics to potlucks! These delicious deviled eggs are remixed with creamy ricotta and a touch of zingy feta cheese.
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: Party size
Yield: 24 deviled eggs
Ingredients
Ingredients:
- 12 large eggs
- 3 tablespoons Frigo® Crumbled Feta Cheese
- 3 tablespoons mayonnaise
- 1 tablespoon + more for garnish Frigo® Whole Milk Ricotta Cheese
- 2 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- Dash Tabasco sauce (optional)
- Salt and pepper, to taste
- Paprika for sprinkling
Optional Garnish:
- Capers, olives, radishes, shallots, pickles, chives, dill, bacon, Frigo® Crumbled Feta Cheese
Directions
Place your eggs in a pot and cover with 1 inch of cold water. Bring to a boil over medium-high heat, cover with lid, remove from the heat, and set aside for 8 to 10 minutes. Drain, cool in ice water, peel, and slice in half lengthwise.
Remove yolks and transfer to a small food processor fitted with a blade. Add Frigo® Crumbled Feta Cheese, mayonnaise, Frigo® Whole Milk Ricotta Cheese, mustard, pickle juice, sugar, and Tabasco sauce and pulse until creamy. Scrape with a rubber spatula to ensure thoroughly mixed. Add salt and pepper to taste, and pulse as necessary.
Spoon filling into a pastry bag fitted with a star tip and fill all the egg whites. Sprinkle with paprika and, if desired, top with capers, olives, slices of radish, shallots, pickles, a sprinkle of minced chives, crumbled Frigo® Crumbled Feta Cheese, and/or sprigs of dill.
Serve and enjoy!
