The cool smoothness of deviled eggs….like jumping into a swimming pool on a hot day for your mouth. But you don’t get that chlorine smell.

Barely halfway through the summer, now, and I am done with the heat. Since it’s not done with me, I believe it’s time for some Greek Eggs from my cookbook “Deviled Eggs: 50 Recipes from Simple to Sassy” (Harvard Common Press).

Greek Eggs

6 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl

1/4 cup crumbled feta cheese

6 large Kalamata or ripe olives, pitted and chopped (about 1/4 cup)

1/4 cup mayonnaise

Salt and black pepper to taste

Lemon slivers, olive slices or fresh oregano sprigs for garnish

1. Combine the thoroughly mashed yolks wtih the feta, olives and mayonnaise. Taste, then season with salt and pepper.

2. Fill the whites evenly with the mixture and garnish each egg half with a lemon sliver, olive slice or sprig of oregano.

Makes 12