Glorious Greek Deviled Eggs

• 12 hard-cooked eggs
• 3 tablespoons mayonnaise
• 3 tablespoons plain Greek yogurt
• 1 tablespoon freshly minced garlic
• 2 teaspoons minced fresh oregano
• 14 teaspoon red pepper flakes
• 14 teaspoon salt
• 2 tablespoons minced pepperoncini peppers
• 2 tablespoons finely diced red peppers
• 2 tablespoons finely diced pitted kalamata olives
• 13 cup crumbled feta cheese
• 1 tablespoon minced fresh parsley

1. Halve the eggs lengthwise and transfer cooked yolks to a mixing bowl.
2. Set egg-white halves on a platter.
3. With a fork, mash yolks to a smooth consistency.
4. Add the mayonnaise, yogurt, garlic, oregano, pepper flakes and salt; mix until smooth.
5. Stir in the pepperoncini.
6. Taste and season accordingly.
7. Using a small spoon, fill egg-white halves with yolk mixture, dividing mixture evenly (or spoon mixture into a pastry bag fitted with a plain or large star tip, then pipe mixture evenly into egg-white halves).
8. In a small bowl, mix together the bell pepper, olives, feta and parsley.
9. Top each egg half with about 1 teaspoon of mixture and serve.

eggs, mayonnaise, yogurt, garlic, fresh oregano, red pepper, salt, pepperoncini peppers, red peppers, olives, feta cheese, parsley

Taken from www.food.com/recipe/glorious-greek-deviled-eggs-515246 (may not work)