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!
Special Diets:
Ingredients
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.
Nutritional Info
Serving Size
2 deviled egg halves
Calories
100
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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.