Eggs Stuffed with Capers and Feta
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- 4 large
- 1/4 c
- crumbled feta
- 1 Tbsp
- caper, chopped
- 2 Tbsp
- olive oil, extra virgin
- 1/2 tsp
- 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
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.