Sauteed Mediterranean Deviled Eggs
Ingredients
Instructions
- 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 to the yolks.
- Mash thoroughly.
- 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 like a little more kick, sprinkle with a bit more cayenne.
- Then, if you really want a treat, saute them!
- Just level off the filling even with the surface of the egg.
- Gently saute cut side down in olive oil in a nonstick pan over medium heat.
- Theyre 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!
- Source: Recipe inspired by an idea in Real Food magazine from Lunds & Byerlys, spring 2011.
Nutrition & Diet Analysis (per serving)
538
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).