Sautéed Mediterranean Deviled Eggs
Deviled eggs. Is it even humanly possible to eat just one?! And then I went ahead and made this Sautéed Mediterranean Deviled Eggs Recipe. 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 a good classic deviled eggs recipe, 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!
- 6 hardboiled eggs
- 1/2 cup crumbled feta
- 3 teaspoons olive oil
- 1 teaspoon lemon zest
- 1/2 tablespoon minced fresh oregano
- 1/4 teaspoon cayenne pepper
- 2 tablespoons 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
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 107mgSodium: 193mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.