Sautéed Mediterranean Deviled Eggs

Deviled eggs. Is it even humanly possible to eat just one?!

And then I went ahead and made these Sautéed Mediterranean Deviled Eggs. Seriously. There was no stopping. Blake and I had these gone in no time.

The filling is a mashing of egg yolks, feta cheese, heavenly briny capers, and just a touch of bright lemon zest…with a little kick of cayenne at the end. There’s no mayo, and I don’t even miss it! But the sweetest part of this deal involves a fry pan. The deviled eggs are laid cut side down in a hot pan until they’re crusty golden brown. The sautéing is absolutely this recipe’s most irresistible feature.

If you like classic deviled eggs and are looking for an extremely tasty twist, you really must give these a try. A platter lined with these little babies will be the first one clean at your Easter gathering. Guaranteed!

Sautéed Mediterranean Deviled Eggs

Yield: 12 deviled eggs


  • 6 hardboiled eggs
  • 1/2 c. crumbled feta
  • 3 tsp. olive oil
  • 1 tsp. lemon zest
  • 1/2 T. minced fresh oregano
  • 1/4 tsp. cayenne pepper
  • 2 T. capers, finely chopped, plus additional whole capers for topping the deviled eggs if you are not sautéeing them
  • freshly ground black pepper, to taste
  • kosher salt, to taste


Slice the hardboiled eggs in half lengthwise. Remove yolks and place them in a medium bowl. Add feta, olive oil, lemon zest, oregano, cayenne, capers, and black pepper. Mash thoroughly. If it seems a bit dry, add a little more olive oil until it reaches your desired consistency. Taste and add kosher salt if needed. Depending on the saltiness of the feta and capers, you might not need to add any.

Fill the egg white halves and eat as is, if you want to skip the sautéing step. I like to top with a few additional whole capers when I serve them like this. And if you like a little more kick, sprinkle with a bit more cayenne.

And if you really want a treat…sauté them! Just level off the filling even with the surface of the egg. Then gently sauté cut side down in olive oil in a nonstick pan over medium heat. They’re done when the flat edge is crusty golden brown. These are great served atop a plate of spring greens drizzled with a light and zesty lemon vinaigrette. If they last long enough to make it to your salad, that is!

Recipe inspired by an idea in Real Food magazine from Lunds & Byerly’s, spring 2011



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