Easy Mediterranean Deviled Eggs
A twist on traditional deviled eggs that includes healthier ingredients and flavors.
Servings: 6
Calories: 185kcal
Equipment
- Large Pan
- Large mixing bowl
- Whisk
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
1 serving = 4 deviled egg halves.