Deviled Eggs Mediterranean
Recipe: #6940
November 12, 2012
Categories: Snacks, Eggs, Appetizers, One-Pot Meal, New Years, High Protein, more
"These eggs are packed with tons of Mediterrenean flavor and will be a hit at your next party"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (95.1 g)
- Calories 47.1
- Total Fat - 1.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 1.4 mg
- Sodium - 265.3 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 3 g
- Sugars - 1.6 g
- Protein - 2.2 g
- Calcium - 36.8 mg
- Iron - 0.6 mg
- Vitamin C - 58.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving plate, cover with plastic wrap and refrigerate.
Step 2
To the mashed yolks mix in parsley, capers, anchovy paste, lemon zest and juice, 3 tablespoons mayonnaise, mustard, 1 tablespoon water and garlic powder to yolks and mash very well. Taste then season with pepper and more mayonnaise if needed. The filling will be salty from the capers and anchovy so there may be no need for any salt.
Step 3
Cover and refrigerate the yolk mixture for 6-24 hours.
Step 4
After chilling time, remove the whites from the fridge. Gently pat any moisture off that may have gathered on the the whites using a paper towel. Scoop filling into egg white halves. Sprinkle with chopped parsley. Serve or cover and chill until ready to serve.
Tips
No special items needed.
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