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:
Lovely, Brenda. I like the sauteed aspect. Definitely need to try these.
Thank you, Shaina – hope you’re having a great weekend!
Sautéed Mediterranean Deviled Eggs, found really delicious. Egg is one of my favorite, easy to cook and has a good taste.
Sauteed deviled eggs? Now that’s new! I’m so intrigued and I absolutely cannot wait to try these :)
Hope you like them, too!!
Great take on the deviled eggs! I love capers and never thought to use them in deviled eggs…feta too! Great thinking for a creamy, zesty protein packed snack!
Thanks, Julia! The capers are awesome in these – you gotta try it!
Love love love! Gorgeous recipe. I can’t wait to make them.
Thank you, thank you, thank you! :)
Wow looks great..I always want to try new recipes I will try these hopefully…
I love deviled eggs, and you just made that love go up by about 1,000 percent. These look amazing!
Thanks, Natalie! Hope you’re having a great weekend!
Um, wow, these look amazing!!! So need to try this idea – deviled eggs are one of my absolute favorites! :)
Thank you, Sara – hope you like them!
So unique! I love mediterranean anything, so I will definitely make these next time I make deviled eggs. Thanks!
Hope you like this, too, Cindy!
Mmm I love switching up my deviled eggs! Yum!
Thanks, Katrina! :)
Definitely a unique twist on an old classic. The filling really has me intrigued!
Mmmmm…it’s so tasty, Paula!!
Love the idea of combining all the mediterranean flavors in these eggs. I’ve never tried sauteing deviled eggs – such a great suggestion!
These gave me instant mouthwater, lol! I’m so curious I’m tempted to make an appetizer supper tonight and add these! Wow!
These gave me instant mouthwater, lol! I’m so curious I’m tempted to make an appetizer supper tonight and add these! Wow!
I hope you like them…I know I’m excited to make some more after we color eggs next week!
These do look amazing. Next week I’ll be on my own for a few days so this looks like something I could easily make just for myself. Thanks for the inspiration!
Hope you like this, Harriet!
I feel like it’s rare that I come across a new technique but so fun when I do – this is definitely new to me! Definitely going to try it – thanks!!
It’s definitely a fun one. Seriously, my husband & I had all 6 eggs down in a very short sitting. And they’re perfectly delicious without the sautéing, when it’s just not convenient for the situation. Yum!!
by the looks of this recipe i think i taste really good. Good work for this!
Love your version of deviled eggs!
Thank you, Maria!
Oh Brenda – these look so good and are so creative! What a brilliant idea for deviled eggs.
Thanks, Kristen – it’s definitely a fun switch-up.
GREAT twist on a classic. I’m pretty sure it would not be possible for me to eat just one.
Thanks, Naomi – I can’t stop thinking about them! I’ll get another fix after we color eggs next week. :)