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 tablespoon finely chopped flat-leaf parsley, more for garnish
1 tablespoon finely chopped, rinsed capers
1/4 teaspoon anchovy paste
Zest of 1 lemon
Juice of 1/2 lemon
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon ground black pepper
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. Bring to a boil, then remove from the heat, cover and set aside 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, pepper and 2 tablespoons water to yolks and mash. Scoop filling into egg white halves. Sprinkle with chopped parsley and serve.
Per Serving: Serving size: 2 deviled egg halves, 100 calories (70 from fat), 7g total fat, 2g saturated fat, 185mg cholesterol, 150mg sodium, 1g carbohydrates, 6g protein.
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.