Greek Deviled Eggs Stuffed with Feta and Capers

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 … Continue reading Greek Deviled Eggs Stuffed with Feta and Capers