Sautéed Mediterranean Deviled Eggs

The recipe Sautéed Mediterranean Deviled Eggs is ready in roughly 45 minutes and is definitely a spectacular gluten free, lacto ovo vegetarian, primal, and fodmap friendly option for lovers of American food. For 38 cents per serving, you get a hor d'oeuvre that serves 12. One serving contains 67 calories, 4g of protein, and 5g of fat. This recipe from A Farm Girls Dabbles requires black pepper, capers, lemon zest, and feta. 1352 people have tried and liked this recipe. With a spoonacular score of 31%, this dish is not so super. Try Mediterranean Deviled Eggs, Mediterranean Deviled Eggs, and Mediterranean Deviled Eggs (Low Carb ) for similar recipes.

Servings: 12

 

Ingredients:

freshly ground black pepper, to taste

2 T. capers, finely chopped, plus additional whole capers for topping the deviled eggs if you are not sautéeing them

1/4 tsp. cayenne pepper

1/2 c. crumbled feta

6 hardboiled eggs

kosher salt, to taste

1 tsp. lemon zest

3 tsp. olive oil

1/2 T. minced fresh oregano

Equipment:

bowl

frying pan

Cooking instruction summary:

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. Mash thoroughly. If it seems a bit dry, add a little more olive oil until it reaches your desired consistency. 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 want to skip the sautéing step. I like to top with a few additional whole capers when I serve them like this. And if you like a little more kick, sprinkle with a bit more cayenne.And if you really want a treat...sauté them! Just level off the filling even with the surface of the egg. Then gently sauté cut side down in olive oil in a nonstick pan over medium heat. They're 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!

 

Step by step:


1. Slice the hardboiled eggs in half lengthwise.

2. Remove yolks and place them in a medium bowl.

3. Add feta, olive oil, lemon zest, oregano, cayenne, capers, and black pepper. Mash thoroughly. If it seems a bit dry, add a little more olive oil until it reaches your desired consistency. 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 want to skip the sautéing step. I like to top with a few additional whole capers when I serve them like this. And if you like a little more kick, sprinkle with a bit more cayenne.And if you really want a treat...sauté them! Just level off the filling even with the surface of the egg. Then gently sauté cut side down in olive oil in a nonstick pan over medium heat. They're 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!


Nutrition Information:

Quickview
89k Calories
4g Protein
5g Total Fat
5g Carbs
18% Health Score
Limit These
Calories
89k
4%

Fat
5g
8%

  Saturated Fat
1g
12%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
98mg
33%

Sodium
337mg
15%

Get Enough Of These
Protein
4g
10%

Vitamin C
95mg
116%

Vitamin A
2510IU
50%

Vitamin B2
0.25mg
15%

Vitamin B6
0.28mg
14%

Selenium
8µg
12%

Folate
48µg
12%

Vitamin E
1mg
11%

Phosphorus
84mg
8%

Fiber
1g
7%

Vitamin B5
0.65mg
6%

Vitamin B12
0.38µg
6%

Vitamin K
6µg
6%

Potassium
196mg
6%

Calcium
52mg
5%

Manganese
0.1mg
5%

Vitamin B1
0.07mg
4%

Iron
0.77mg
4%

Zinc
0.64mg
4%

Vitamin B3
0.83mg
4%

Vitamin D
0.57µg
4%

Magnesium
13mg
3%

Copper
0.03mg
1%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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