Real Recipes From Real Home Cooks ®

eggs stuffed with capers and feta

(4 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

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 ratings)
yield 4 -8
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For eggs stuffed with capers and feta

  • 4 lg
  • 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

  • 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.

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