Eggs Stuffed with Capers and Feta
These tangy and salty appetizers full of Greek Mediterranean flavor are the perfect cocktail party appetizer.
- 4 large eggs
- 2 tbs olive oil
- 1 tbs finely chopped drained capers,drained and finely chopped
- 1/4 cup crumbled feta
- 1/2 tsp oregano
- Cayenne pepper for garnish
- fresh flat-leaf parsley for garnish
Place the eggs in a small pot 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 them with 1 tablespoon of the olive oil.
Add the feta and caper mixture, the oregano, and the remaining tablespoon of olive oil.
Season with 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.