That 'Ole Devil

Photo © Rob Jones

I’m working my way through Greek cuisine at the moment.

It’s a tough job but someone has to do it.

I’m told the key is to order little bits of what you fancy - Tapas style.

This one prompted by the fact I had three boiled eggs ready and waiting to go. I don’t recall why I had three boiled eggs. It seemed a good idea at the time.

Anyhow … quick search for ‘Greek’ and ‘Boiled Eggs’ found just the ticket.

Cut your eggs in two carefully …. and pop out the yolks into a bowl, in which you add:

A hand full of diced Feta cheese, a big dollop of mustard, a similar dollop of mayonnaise, finely chopped Kalamata Olives, some diced ham, a big pinch of Cayenne pepper, a teaspoon of capers.

I also toasted some peppers till the skin blistered. Cut into strips.

Then assemble …

Place the egg halves onto a bed of peas. Fill up the wells of the eggs with the egg/feta mix. Lay some red pepper strips across the top.

Like revenge, it’s best served cold.

Serve with some warm Pita bread … or as in my case CHIPS.

R