Directions

Place your eggs in a pot and cover with 1 inch of cold water. Bring it to a boil over medium-high heat, cover the pot with a lid, remove it from the heat and set it aside for 8–10 minutes. Drain the water, cool the eggs in ice water, peel them and slice them in half lengthwise.

Remove the yolks and transfer them to a small food processor fitted with a blade. Add the Frigo® Crumbled Feta Cheese, mayonnaise, Frigo® Whole Milk Ricotta Cheese, mustard, pickle juice, sugar and hot pepper sauce and pulse until creamy. Scrape with a rubber spatula to ensure everything is thoroughly mixed. Add salt and pepper to taste, and pulse as necessary.

Then, spoon the 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 radishes, shallots, pickles, a sprinkle of minced chives, Frigo® Crumbled Feta Cheese, bacon and/or sprigs of dill.

Serve and enjoy!

Rad Remix: For a beautiful, naturally dyed purple version, make a beet brine by combining the juice of 1 (15-ounce) jar of sliced beets with 2 cups of white champagne or apple cider vinegar, ½ cup of sugar and 1 tablespoon of salt. Put the mixture into a pot and bring it to a boil. Then, remove it from the heat and let it cool before using it to brine the hard-boiled eggs.

To brine them, soak the hard-boiled eggs in the beet brine for 15–20 minutes. Remove the eggs, cut each one in half and separate the yolks. Then, make the recipe as directed above.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.