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


  • 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


  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.

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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