Mediterranean Deviled Eggs

Mediterranean Deviled Eggs

Makes 24 deviled eggs

Bright lemon zest, briny capers and salty anchovies complement each other in this Mediterranean version of the classic deviled egg. Omit anchovies if you don't like them, or garnish with a tiny sliver of an anchovy fillet if you like them a lot!

  • 1 dozen large eggs
  • 1 tablespoon finely chopped flat-leaf parsley, more for garnish
  • 1 tablespoon finely chopped, rinsed capers
  • 1/4 teaspoon anchovy paste, more to taste
  • 1 lemon, finely minced, Zest of
  • 1/2 lemon, Juice of
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • Ground black pepper to taste
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Arrange large eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. Once cooled, pat eggs dry and then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving plate.

To prepare the filling, add parsley, capers, anchovy paste, lemon zest and juice, mayonnaise, mustard and 2 tablespoons water to yolks and mash. Taste and add pepper. The filling will be salty from the capers and anchovy, so additional salt will not be needed. Scoop filling into egg white halves. Sprinkle with chopped parsley and serve.

Nutritional Info: 
Per Serving:Serving size: 2 deviled egg halves, 100 calories (70 from fat), 7g total fat, 2g saturated fat, 185mg cholesterol, 150mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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