Lemony Feta Deviled Eggs Recipe

I love making deviled eggs because you end up with fancy-looking bites without a lot of effort. Plus, they're a blank canvas for whatever flavors you're in the mood for, and no one ever seems to turn them down. This spring-inspired recipe mixes feta, lemon, mayo, and parsley into the yolks, with the salty cheese balancing out tangy lemon juice and zest. Keep these deviled eggs in mind when you're faced with a surplus of Easter eggs in a few weeks!  (Click "Read More" below for the full recipe.)

Lemony Feta Deviled Eggs

Makes:    12 deviled eggs

Total Time:           1 hour
Hands-On Time:   30 minutes

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INGREDIENTS
6 large eggs
1/3 cup mayonnaise
3 tablespoons crumbled feta cheese
2 teaspoons finely chopped fresh Italian parsley leaves
1 teaspoon Dijon mustard
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

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INSTRUCTIONS

1. Place the eggs in a medium saucepan and add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Remove the pan from the heat, cover with a tightfitting lid, and let sit for 12 minutes. Meanwhile, fill a large bowl halfway with ice and add cold water to cover; set aside.
2. When the eggs are ready, transfer into the bowl and let sit until completely cold, about 15 minutes. 
3. Peel the eggs and cut in half lengthwise. Set the egg-white halves aside and place the yolks in a medium bowl. Mash the yolks with a fork.
4. Add the remaining ingredients to the yolks and stir and mash until completely smooth. Taste and season with salt and pepper as needed. (If not ready to serve, cover the egg-white halves and yolk mixture separately with plastic wrap and refrigerate for up to 4 hours.)
5. Using a spoon or piping bag, fill the egg-white halves with the yolk mixture and serve immediately.