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Mediterranean Deviled Eggs are packed with Mediterranean flavors and healthy ingredients. Deviled eggs make a wonderful appetizer or healthy snack. Serve with a leafy green salad to make a light lunch.
I grew up making traditional deviled eggs for Sunday dinner. Our families recipe is heavy with mayonnaise and sweet pickles.
I decided to adapt the recipe to include healthier ingredients and flavors.
Ingredients in Mediterranean Deviled Eggs
All you need to make these deviled eggs are the following ingredients.
- one dozen eggs
- salt
- Greek yogurt
- extra virgin olive oil
- lemon juice
- anchovy paste
- capers
- parsley
- black pepper
- cayenne pepper
- paprika
How to Prepare Mediterranean Deviled Eggs
The first step to making these flavorful treats is is to prepare the hard-boiled eggs. .
Preparing Eggs
Start with adding water to a large pan or dutch oven. Add 1 teaspoon of salt to the water. Add eggs in a single layer so that there is space between the eggs. Cover eggs with about 1 inch of water.
Tip: adding salt to water will help release the shell when peeling the egg.
Bring water to a boil. Cover the pan and reduce the temperature to a simmer.
Set the timer for 12-15 minutes and let the eggs simmer. Pull the pan off the burner if you need to so eggs simmer rather than boil.
After 12-15 minutes, place eggs in ice water in a large bowl. Its important to quickly cool the eggs after cooking to prevent a green ring from forming on the hardened yellow of the egg.
Remove eggs when cool. Tap egg on table gently release and remove egg shell.
Cut egg inhalf long ways. Remove center yellow and place in a bowl.
Rinse and pat dry egg white and place on a deviled egg plate.
Preparing Egg Filling
Break up and mash egg yellow into crumbled pieces.
Whisk yogurt, olive oil, lemon juice together and add to the mashed egg. Add remaining anchovy paste, chopped capers, parsley, ground black pepper, and cayenne pepper to mashed egg.
Mix until the mashed egg forms a thick creamy mixture. Whisk to remove large lumps.
Make a tiny snip a corner of a zip lock bag with scissors. Add a large pastry tip to the snipped corner. Force the tip into the corner. Fill the bag with egg mixture. Close the bag.
Squeese egg mixture through the tip and into the egg half to form a ruffled filling.
Decorate with a sprinkle of paprika, chopped capers, or finely chopped pepper.
Cover and refrigerate until ready to serve.
How to Store Deviled Eggs
These eggs should be stored in a covered container in the refrigerator for up to 2 days. For the best quality, make and serve the same day.
For convenience, you can make up to 24 hours in advance.
While it isn't necessary to use a deviled egg plate, the plate makes it easy to present the deviled eggs in a neat fashion. I like this one with a top for easy storage.
Easy Mediterranean Deviled Eggs
Equipment
Ingredients
- 12 eggs
- 1 tsp salt
- 1 tbsp anchovy paste
- 1/2 cup Greek yogurt plain
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon
- 1 tbsp capers drained, finely chopped
- 2 tsp parsley
- 1 tsp black pepper
- 1/8 tsp cayenne pepper
- salt pinch
- paprika
- bell pepper finely chopped
Instructions
- Add eggs in a single layer to a large pan. Add salt and water until eggs are covered by at least a inch of water.
- Bring water to a full rolling boil over medium high heat.
- Reduce heat to simmer. Cover and pull pan slightly off burner.
- Set the timer for 12-15 minutes.
- Place ice and water in a large bowl.
- Gently remove eggs from the hot water and add to the ice bowl with the ice water.
- Let eggs completely cool.
- Peel eggs by gently tapping the egg on the table all around. Start at the thicker end of the egg. Gently remove the shell and peel. The egg may have a thin, clear membrane layer. If you can remove that the shell will more easily release from the egg. Rinse to peeled egg with water.
- Slice egg inhalf from the thinner end to the thicker end. Place hardened yellow in a bowl.
- Rince egg half, pat dry with a paper towl and place on an deviled egg dish or plate.
- Once all eggs are peeled. Take a fork and mash the yellow until crumbly.
- In a separate bowl, combine yogurt, olive oil, and lemon juice. Add to yellow and mix. Next, add capers, anchovy paste, parsley, peppers, and a pinch of salt. Continue to mix and mash until the egg mixture forms a creamy thick paste.
- You can at this point simply use a spoon to fill each egg half with about a tablespoon of egg filling. Another option is to take a zip lock bag and snip a tiny corner. Fill the back with egg mixture and pipe into the egg half. I like to do this but also add a pastry tip with a large opening. This gives the final egg mixture a ruffled appearance.
- Sprinkle egg mixture with paprika. Garnish with chopped bell pepper, additional chopped capers, or black olives.
- Cover and refrigerate until ready to serve.
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