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Mediterranean Deviled Eggs are packed with the Mediterranean flavors of anchovy and caper. 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 family's 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
These tasty two-bite morsels include Mediterranean flavors of anchovy paste, capers, and Greek yogurt. Try a different twist on the traditional mustard and sweet pickle recipe.
Instructions
Prepare Eggs
Step 1. Add water to a large pan or Dutch oven. Sprinkle 1 teaspoon of salt into the water. Gently place eggs in a single layer so there is space between the eggs. Cover eggs with about 1 inch of water. Bring water to a boil. Cover the pan and reduce the temperature to a simmer. Set a 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.
Tip: adding salt to water will help release the shell when peeling the egg.
Step 2. After 12-15 minutes, place eggs in ice water in a large bowl. It's important to quickly cool the eggs after cooking to prevent a green ring from forming on the hardened yellow of the egg.
Step 3. Remove eggs when cool. Tap the egg on the counter to gently release and remove the eggshell. Cut egg in half long ways. Remove the center yellow and place it in a bowl. Rinse and pat dry egg white and place on a deviled egg plate.
Prepare Egg Filling
Step 4. Break up and mash egg yellow into crumbled pieces in a small bowl.
Step 5. Whisk yogurt, olive oil, and lemon juice together and add to the mashed egg. Add remaining anchovy paste, chopped capers, parsley, ground black pepper, and cayenne pepper to the mashed egg. Mix until the mashed egg forms a thick creamy mixture. Whisk to remove large lumps.
Step 6. Make a tiny snip with scissors in a corner of a zip lock bag. Add a large pastry tip to the snipped corner. Force the tip into the corner. Fill the bag with egg mixture. Close the bag.
Step 6. Squeeze the egg mixture through the tip and into the egg half to form a ruffled filling. Decorate eggs with a sprinkle of paprika, chopped capers, or finely chopped red pepper.
Step 7. Cover and refrigerate until ready to serve.
Frequently Asked Questions
Deviled 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 the recipe 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 neatly. I like this one with a top for easy storage.
What to Serve with Deviled Eggs
Mediterranean Deviled Eggs make a wonderful appetizer or side dish to serve with your meals. It is a low-carbohydrate food with rich anchovy and caper flavors.
Looking for more Appetizer recipes?
More Healthy Appetizer Recipes for You
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.
Notes
Nutrition
January 2024 Update: Minor post updates
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