Sauteed Mediterranean Deviled Eggs

Directions

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.