eggs stuffed with capers and feta
(4 ratings)
I enjoy different kinds of deviled eggs, and this is a Greek version. (Ava Yemista me Kamari kai Feta) From The Greek Vegetarian by Kochilas
(4 ratings)
yield
4 -8
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For eggs stuffed with capers and feta
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4 lgeggs
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1/4 ccrumbled feta
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1 Tbspcaper, chopped
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2 Tbspolive oil, extra virgin
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1/2 tsporegano
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salt to taste make sure you taste first!
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1-2 tspgrainy mustard (optional - not in original recipe!)
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cayenne for garnish
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fresh flat-leaf parsley for garnish
How To Make eggs stuffed with capers and feta
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1Place eggs in small pan and cover with warm water. Bring to boil, simmer for 12 minutes. Run under cool water and peel.
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2While eggs cook, mix feta and capers with an immersion blender or food processor.
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3Cut eggs in half, scoop out yolks. Mash yolks with fork and add 1 tablespoon of the olive oil. Add feta and caper mixture, oregano and remaining tablespoon of oil. Season with salt to taste. Fill whites, mounding slightly. Garnish each with a sprinkle of cayenne and a parsley leaf.
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