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Mediterranean Deviled Eggs

Makes 24 deviled eggs
Time 30 min
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!
Ingredients
  • 12 eggs
  • 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
Method

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.

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.
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  • 12 eggs
  • 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