Mediterranean Deviled Eggs–With Yogurt Or Mayonnaise!

If you are looking for a deviled egg recipe that is different from all the rest, this recipe from is the one for you.  With capers and anchovy paste, this Mediterranean deviled egg recipe is certainly a different taste from the classic deviled egg recipe.  You can add more or less anchovies to your personal taste, even using an anchovy sliver as a garnish, if you like.  Modify this recipe to your specific taste by using mayonnaise, sour cream, or Greek yogurt.  Try it with every variation and pick your favorite.  [photo via]


1 doz.  large eggs

1 tbsp flat leaf parsley (finely chopped, more for garnish)

1 tbsp rinsed capers (finely chopped)

¼ tsp anchovy paste (more or less to taste)

zest of one lemon (finely minced)

juice of ½ lemon

3 tbsp mayonnaise, sour cream, or Greek yogurt

1 tbsp Dijon mustard

2 tbsp cold water

pepper (to taste)

Place eggs in a pot large enough to hold them all in a single layer.  Cover with three inches of cold water and place on the stovetop over high heat.  Once the water starts to simmer briskly, reduce heat to medium-high and cook for twelve minutes.  Use a slotted spoon to transfer eggs to a bowl of ice-cold water.  Let cool for five to ten minutes, then peel.

Carefully slice eggs lengthwise.  Gently remove egg yolks and place them in a medium bowl.  Arrange white halves on a rimmed baking sheet.

To prepare the filling, add parsley, capers, anchovy paste, lemon zest, and lemon juice, mayonnaise/sour cream/Greek yogurt, mustard, and water to yolks and mash.  Taste and add pepper as desired.  The filling with be salty from the capers and anchovy, so additional salt will not be needed.

Use two small spoons to scoop filling neatly into egg white halves.  Sprinkle with chopped parsley and serve.

Makes 24 servings.