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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




  • 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


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!