We don’t need mayo to make deviled eggs! Why didn’t we think of this before? Instead, feta makes the filling more vibrant and zesty than the standard mayo and pickles. I’m sold. This is going to be my new family Easter tradition.
I discovered this Greek recipe in Diane Kochilas‘ cookbook The Greek Vegetarian. Everything I’ve made from this cookbook has been absolutely wonderful. I used this cookbook to make a huge Greek dinner for my mom’s birthday this week, complete with about 8 mezze (appetizer) dishes.
I’ve doubled the original recipe here, because if you’re making these for a party or for Easter, don’t you want a whole plate-full to share? If you want fewer, then simply cut the recipe in half.
GREEK DEVILED EGGS STUFFED WITH FETA AND CAPERS
8 large eggs (look for better-quality eggs with dark yolks)
1/2 cup crumbled feta
2 tablespoons capers, drained
4 tablespoons olive oil
1 teaspoon dried oregano
cayenne for garnish
fresh flat-leaf parsley for garnish
Place the eggs in a small pan and cover with warm water. Bring to a simmer over medium heat and cook for 12 minutes. Immediately run the eggs under cold water to cool. Drain and peel.
While the eggs are cooking, whip together the feta and capers in a food processor or blender.
Cut the eggs in half lengthwise, and carefully scoop the yolks into a bowl. Using a fork, mash the yolks with half of the olive oil. Add the feta and caper mixture, the oregano, and the remaining olive oil. This mixture should be salty enough with the feta and capers, but you can salt to taste. Place a little of the filling into each of the whites, mounding it slightly.
Sprinkle lightly with cayenne and garnish each stuffed white with a parsley leaf.