Deviled Eggs Mediterranean
Created by Cakes on November 12, 2012
- Servings: 24
- Prep Time: 20m
- Cook Time: 0m
- Recipe #6940
Ingredients
- 1 dozen extra-large hard-boiled eggs
- 1 tablespoon finely chopped flat-leaf parsley, more for garnish
- 1 tablespoon finely chopped, rinsed capers
- 1/4 teaspoon anchovy paste, more to taste
- 2 teaspoons grated lemon zest
- 1 tablespoon fresh lemon juice
- 3 to 5 tablespoons mayonnaise (don't use salad dressing)
- 1 tablespoon Dijon mustard
- 1 tablespoon water
- 1/4 teaspoon garlic powder
- Ground black pepper to taste
- Pinch cayenne pepper (optional)
- Salt (the filling will be salty from the capers and anchovy, so only a small; amount or none at all will be needed)
How to Make
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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.
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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.
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Step 3: Cover and refrigerate the yolk mixture for 6-24 hours.
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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.
Nutritional Facts
- 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