Sautéed deviled eggs on parchment paper.


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 deviled eggs

Sautéed Mediterranean Deviled Eggs

Yield: 12
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes
If you like classic deviled eggs and are looking for an extremely tasty twist, you really must give these a try.
4.4 Stars (5 Reviews)


  • 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


  • 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:

Serving: 1 Calories: 73kcal Carbohydrates: 1g Protein: 4g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 3g Cholesterol: 107mg Sodium: 193mg Sugar: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Mediterranean flavored deviled eggs