eggs stuffed with capers and feta

Name: Eggs Stuffed with Capers and Feta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 4 large eggs; 1/4 cup(s) crumbled feta; 1 tablespoon(s) caper, chopped; 2 tablespoon(s) olive oil, extra virgin; 1/2 teaspoon(s) oregano; - salt to taste make sure you taste first!; 1-2 teaspoon(s) grainy mustard (optional - not in original recipe!); - cayenne for garnish; - fresh flat-leaf parsley for garnish

(4 RATINGS)

12 Pinches 4 Photos

Carolyn Haas

Whitewater, WI

Updated on Jul 20, 2016

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

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4-8 serving(s)

Ingredients

4 large eggs
1/4 cup crumbled feta
1 tablespoon caper, chopped
2 tablespoons olive oil, extra virgin
1/2 teaspoon oregano
- salt to taste make sure you taste first!
1-2 teaspoon 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

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.

Step 2

While eggs cook, mix feta and capers with an immersion blender or food processor.
Step 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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