Go Back
+ servings
Print Recipe
No ratings yet

Easy Mediterranean Deviled Eggs

A twist on traditional deviled eggs that includes healthier ingredients and flavors.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Anchovies, Capers
Servings: 6
Calories: 185kcal
Author: Janna/Fit As A Fiddle Life


  • 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


  • 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.


1 serving = 4 deviled egg halves.


Calories: 185kcal | Carbohydrates: 2g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 654mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg