Sauteed Mediterranean Deviled Eggs

1. 1

   Slice the hardboiled eggs in half lengthwise.

2. 2

   Remove yolks and place them in a medium bowl.

3. 3

   Add feta, olive oil, lemon zest, oregano, cayenne, capers, and black pepper to the yolks.

4. 4

   Mash thoroughly.

5. 5

   Taste and add kosher salt if needed.

6. 6

   Depending on the saltiness of the feta and capers, you might not need to add any.

7. 7

   Fill the egg white halves and eat as is.

8. 8

   If you like a little more kick, sprinkle with a bit more cayenne.

9. 9

   Then, if you really want a treat, saute them!

10. 10

    Just level off the filling even with the surface of the egg.

11. 11

    Gently saute cut side down in olive oil in a nonstick pan over medium heat.

12. 12

    Theyre done when the flat edge is crusty golden brown.

13. 13

    These are great served atop a plate of spring greens drizzled with a light and zesty lemon vinaigrette.

14. 14

    If they last long enough to make it to your salad, that is!

15. 15

    Source: Recipe inspired by an idea in Real Food magazine from Lunds & Byerlys, spring 2011.

* Per serving · 4 servings · Values may vary.

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