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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.
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.
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January 2024 Update: Minor post updates