These sophisticated deviled eggs are filled with a creamy whipped feta dip made with salty feta, smooth cream cheese, lemon zest, fresh basil, and a hint of honey. With a touch of whole grain mustard, crushed red pepper flakes, and even more fresh basil for added flavor, these deviled eggs are bright, creamy, and perfect for when you need an elegant appetizer to steal the show. A final drizzle of honey and a sprinkle of fresh basil really help make them as gorgeous as they are delicious. And since you’ll only use 3/4 cup of the whipped feta for this recipe, you’ll have plenty left over to enjoy as a snack with pita bread, pretzels, or pita crackers.
Last summer, I made Whipped Feta with Lemon Zest & Fresh Basil. And after making it, I immediately came to the smack-yourself-in-the-forehead realization that it would make a crazy-delicious deviled egg filling, seeing as how it’s so creamy, salty, and full of fresh basil flavor. You know? The perfect combination to transform a plain ol’ ordinary deviled egg into a deviled egg that’ll make you pretty much sing its praises far and wide. And, I mean, who doesn’t love to sing? Especially while holding a deviled egg, garnished with a pinch of fresh basil and a drizzle of honey? Now, when it comes to song of choice, I personally prefer “I’ve Had the Time of My Life” for this lil’ deviled egg sing-a-long. But I guess you could also go with “Bye Bye Bye,” “Take on Me,” or “You Shook Me All Night Long.” When it comes to deviled eggs, you just gotta sing your lil’ heart out.
Ingredients:
Whipped Feta with Lemon Zest & Fresh Basil:
- 4-oz. Block of Feta
- 4-oz. Cream Cheese, Softened
- Zest of 1 Large Lemon (Divided)
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Tablespoon Honey
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Cup Fresh Basil Leaves, Finely Chopped (Divided)
Deviled Eggs:
- 12 Extra-Large Hard-Boiled Eggs
- 3/4 Cup Whipped Feta with Lemon Zest & Fresh Basil
- 2 Teaspoons Whole Grain Mustard
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Cup Fresh Basil, Finely Chopped
- Honey
Directions:
Whipped Feta with Lemon Zest & Fresh Basil:
- Cut the feta into cubes and add it to a food processor with the softened cream cheese, two-thirds of the lemon zest, olive oil, honey, and black pepper. Process until smooth and whipped, scraping down the sides of the food processor as needed.
- Use a silicone spatula to stir in most of the basil, saving a little bit for garnish.
- Spoon the whipped feta into a pretty serving dish and garnish with the reserved lemon zest and finely chopped basil.
Deviled Eggs:
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the 3/4 cup whipped feta, mustard, crushed red pepper flakes, black pepper, and salt. Stir well to combine.
- Reserve 2 tablespoons of the finely chopped fresh basil for garnish. Fold the remaining chopped basil into the deviled egg filling.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a drizzle of honey and a sprinkle of the reserved, finely chopped fresh basil.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I usually use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of whipped feta used in this recipe to prevent the filling from turning runny.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
- You will not need all of the Whipped Feta with Lemon Zest & Fresh Basil for this recipe. You can serve the remaining whipped feta with pita bread, pita crackers, or pretzels. You can also use this whipped feta as a spread on focaccia or garlic bread.
- I love using Maille Old Style Mustard in this recipe because it is a brand of whole-grain mustard that not only has a fantastic flavor but also has a great texture. You should be able to find it in almost every market.
Improvements:
- Garnish the eggs with roasted salted pepitas or spiced pecans for crunch.
- For extra heat, replace the honey with hot honey.
- Sprinkle a wee pinch of additional lemon zest over each egg as a garnish.
- CLICK HERE to see over 50 of our mouth-watering deviled egg recipes.
Ingredients:
- 4-oz. Block of Feta
- 4-oz. Cream Cheese, Softened
- Zest of 1 Large Lemon (Divided)
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Tablespoon Honey
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Cup Fresh Basil Leaves, Finely Chopped (Divided)
- 12 Extra-Large Hard-Boiled Eggs
- 3/4 Cup Whipped Feta with Lemon Zest & Fresh Basil
- 2 Teaspoons Whole Grain Mustard
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Cup Fresh Basil, Finely Chopped
- Honey
Directions:
- Cut the feta into cubes and add it to a food processor with the softened cream cheese, two-thirds of the lemon zest, olive oil, honey, and black pepper. Process until smooth and whipped, scraping down the sides of the food processor as needed.
- Use a silicone spatula to stir in most of the basil, saving a little bit for garnish.
- Spoon the whipped feta into a pretty serving dish and garnish with the reserved lemon zest and finely chopped basil.
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks with the tines of a fork.
- Add the 3/4 cup whipped feta, mustard, crushed red pepper flakes, black pepper, and salt. Stir well to combine.
- Reserve 2 tablespoons of the finely chopped fresh basil for garnish. Fold the remaining chopped basil into the deviled egg filling.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a drizzle of honey and a sprinkle of the reserved, finely chopped fresh basil.
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Use this Whipped Feta with Lemon Zest & Fresh Basil to make these Whipped Feta Lemon Zest & Basil Deviled Eggs. You can serve the remaining whipped feta with pita bread, pita crackers, or pretzels. You can also use this whipped feta as a spread on focaccia or garlic bread. Whether you’re hosting a sophisticated cocktail party, inviting friends over for a casual brunch, or simply seeking a delightful, creamy dip for a romantic movie night, this deceptively simple yet incredibly elegant dip is designed to impress with almost zero stress. When you combine the briny saltiness of feta cheese with the rich creaminess of cream cheese, you create something truly irresistible. Mixed to airy perfection and infused with bright lemon zest, fresh basil, and a hint of honey, this whipped feta not only looks stunning on any spread but pairs beautifully with everything from warm pita bread and crunchy pretzels to hearty focaccia and crisp baguette slices. CLICK HERE for the recipe.
Let’s be honest, a party, cookout, or family gathering without deviled eggs feels incomplete. But a party with the same ol’ boring traditional deviled eggs? Well, that’s just a missed opportunity. It’s time to elevate your appetizer game and give this beloved classic the bold, sophisticated twist it deserves. And we’ve got you completely covered with our unique collection of Most Loved Italian-Inspired Deviled Egg Recipes. Whether your heart sings for a sprinkle of Italian seasoning, the crisp saltiness of pancetta, the sweet tang of balsamic, or the intense flavor of sun-dried tomatoes, we have a version that will make you the undisputed hero of any gathering. Whether you crave something tangy with capers and fresh basil or something rich with tomato or olives, we have a recipe you’ll fall head over heels in love with. CLICK HERE for the recipes.
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
In 2025, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2025 Alphabet Challenge recipes.
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In 2026, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2026 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
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“B” – Small-Batch Blue Cheese Dip with Dried Herbs
“C” – Dill Pickle & Mustard Seed Cream Cheese Spread
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“E” – Whipped Feta Lemon Zest & Basil Deviled Eggs
Please make sure to check out the other great “E” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2026 Alphabet Challenge event.
- Corn and Edamame Salad by Karen’s Kitchen Stories
- Dim Posto| Bengali Egg Curry by Mayuri’s Jikoni
- Easter Candy Charcuterie Board by Blogghetti
- Eggless Banana Chocolate Cake by Sneha’s Recipe
- Baked Beef Empanadas by Jolene’s Recipe Journal
- Golden Egg Bread by A Messy Kitchen
- Mayak Gyeran: A Riff on Korean Marinated Eggs by Culinary Cam
- Edamame Summer Salad by Food Lust People Love
- “Souper” Easy Quiche by A Day in the Life on the Farm
- Whipped Feta Lemon Zest & Basil Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
