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Mediterranean Eggs

November/December 1993

Your rating: None Average: 4.2 (5 votes)

Capers, anchovy paste and fresh lemon juice add excitement to deviled eggs.


Mediterranean Eggs Recipe

Makes: 24 deviled eggs

Active Time:

Total Time:

Ingredients

  • 12 hard-boiled eggs, (see Tip)
  • 1/2 cup fresh breadcrumbs, (see Tip)
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped capers
  • 1 teaspoon lemon juice
  • 1/2 teaspoon anchovy paste
  • Salt and freshly ground pepper to taste
  • Sliced pitted black olives for garnish

Preparation

  1. Halve eggs. Scoop out yolks, reserving 6 for another use. Mash the remaining 6 yolks in a small bowl. Mix in breadcrumbs, sour cream, parsley, capers, lemon juice and anchovy paste. Season with salt and pepper. Spoon the yolk mixture into the hollows in the egg whites and garnish each egg with an olive slice. Arrange on a platter.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tips: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
  • To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition

Per serving: 32 calories; 2 g fat (1 g sat, 1 g mono); 53 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 3 g protein; 0 g fiber; 78 mg sodium; 39 mg potassium.

Exchanges: free food



More From EatingWell

Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Appetizer
Snack
Servings
8 or more
Main Ingredient
Eggs
Ethnic/Regional
Mediterranean
Meal/Course
Appetizers
Snack
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate

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