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!
Sautéed Mediterranean Deviled Eggs
Ingredients
- 6 hardboiled eggs
- ½ cup crumbled feta
- 3 teaspoons olive oil
- 1 teaspoon lemon zest
- ½ tablespoon minced fresh oregano
- ¼ 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
Instructions
- 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!
Notes
Nutrition Information:
YUmM!MMM just pinned!
Wow, I never thought of trying to saute deviled eggs. Such a great idea and I sure love all of these flavors!
Thanks, Miss – these really are awesome, hard to stop eating!
Oh my goodness B! Sauteed deviled eggs? My mind is swirling right now girl. BRILLIANT!
They are completely incredible. I can’t tell you how quickly Blake and I devoured them!!
These look fabulous, Brenda! Love, love! Have a great weekend!
These look insanely great, but how could you know when they are done sauteeing? Doesnt the filling come out if you lift up to check? Do you sautee them in butter or olive oil?
Great website. Just discovered it.
Hi Greg – the recipe describes sauteeing them in olive oil. And, no, the filling does not come out. Enjoy!
Just wanted to leave you a note that I have been making these for a few months now and they are absolutely delicious! I’ve never seen another recipe like these. Thank you so much for sharing.
Yum! They are so hard to stop popping in my mouth. I’m so glad you like them, too!
Yummels!
I am blown away by these eggs– they are incredibly awesome! And an added bonus–they are incredibly easy to make! I am definitely trying these out on my friends at our next brunch!
Awesome! So glad you liked them!! :)
Yummy… I know what I am making on Monday!
I love this twist on a tried and true classic. I don’t mind the omission of the mayo either, as I usually use olive oil in my deviled eggs instead anyway. Congrats on finding a new favorite!
Thanks – great to meet you, Jerry! :)