Eggs Stuffed with Capers and Feta

Carolyn Haas

By
@Linky1

I enjoy different kinds of deviled eggs, and this is a Greek version. (Ava Yemista me Kamari kai Feta) From The Greek Vegetarian by Kochilas

Rating:
★★★★☆ 3 votes
Comments:
Serves:
4-8
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

4 large
eggs
1/4 c
crumbled feta
1 Tbsp
caper, chopped
2 Tbsp
olive oil, extra virgin
1/2 tsp
oregano
salt to taste make sure you taste first!
1-2 tsp
grainy mustard (optional - not in original recipe!)
cayenne for garnish
fresh flat-leaf parsley for garnish

Step-By-Step

1Place eggs in small pan and cover with warm water. Bring to boil, simmer for 12 minutes. Run under cool water and peel.
2While eggs cook, mix feta and capers with an immersion blender or food processor.
3Cut eggs in half, scoop out yolks. Mash yolks with fork and add 1 tablespoon of the olive oil. Add feta and caper mixture, oregano and remaining tablespoon of oil. Season with salt to taste. Fill whites, mounding slightly. Garnish each with a sprinkle of cayenne and a parsley leaf.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Greek
Hashtags: #Deviled eggs, #greek