Sautéed Mediterranean Deviled Eggs
The recipe Sautéed Mediterranean Deviled Eggs is ready in roughly 45 minutes and is definitely a spectacular gluten free, lacto ovo vegetarian, primal, and fodmap friendly option for lovers of American food. For 38 cents per serving, you get a hor d'oeuvre that serves 12. One serving contains 67 calories, 4g of protein, and 5g of fat. This recipe from A Farm Girls Dabbles requires black pepper, capers, lemon zest, and feta. 1352 people have tried and liked this recipe. With a spoonacular score of 31%, this dish is not so super. Try Mediterranean Deviled Eggs, Mediterranean Deviled Eggs, and Mediterranean Deviled Eggs (Low Carb ) for similar recipes.
Servings: 12
Ingredients:
freshly ground black pepper, to taste
2 T. capers, finely chopped, plus additional whole capers for topping the deviled eggs if you are not sautéeing them
1/4 tsp. cayenne pepper
1/2 c. crumbled feta
6 hardboiled eggs
kosher salt, to taste
1 tsp. lemon zest
3 tsp. olive oil
1/2 T. minced fresh oregano
Equipment:
bowl
frying pan
Cooking instruction summary:
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!
Step by step:
1. Slice the hardboiled eggs in half lengthwise.
2. Remove yolks and place them in a medium bowl.
3. 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!
Nutrition Information:
covered percent of daily need
