Greek Deviled Eggs Stuffed with Feta and Capers

Deviled eggs made Greek-style with feta instead of mayo, plus capers & oregano

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.