Eggs Stuffed with Capers and Feta

Carolyn Haas


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


★★★★★ 4 votes

10 Min
10 Min
Stove Top


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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

How to Make Eggs Stuffed with Capers and Feta


  • 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.

Printable Recipe Card

About Eggs Stuffed with Capers and Feta

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

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