The Devil Meets Greek Goddess     

                                                                             

Ingredients

• 6 hard-cooked eggs, peeled and cut horizontally    
• 1/4 cup Mayonnaise
• 2Tablespoons Extra Virgin Olive Oil
• 1/3 cup crumbled feta
• salt and pepper to taste
• 1/4 teaspoon. finely chopped rosemary  ~or~ 1/2 teaspoon dried
• 12 Greek olives, pitted and finely diced
• parsley or rosemary to garnish (optional)

Directions

Pop out (remove) the egg yolks to a small bowl and mash with a fork. In the work bowl of your food processor, combine the mashed egg yolks, mayonnaise, olive oil, feta, salt and pepper and mix thoroughly. Fill the empty egg white shells, either with a spoon or with a piping bag. Top with diced olives and parsley (if using) on top to garnish.

Cover lightly with plastic wrap and refrigerate for up to one day before serving

Image from Google Search  Recipe adapted from Deviled Egg by Debbei Moose