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


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Rating:

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

Directions Step-By-Step

1
Place eggs in small pan and cover with warm water. Bring to boil, simmer for 12 minutes. Run under cool water and peel.
2
While eggs cook, mix feta and capers with an immersion blender or food processor.
3
Cut 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