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Mediterranean Deviled Eggs |
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Amount |
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Item |
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1
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dozen large eggs |
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2 tbsp
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parsley, chopped |
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2 1/2 tbsp
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capers, chopped |
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2
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anchovy, minced |
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1 tbsp
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fresh lemon zest |
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2 tbsp
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lemon juice |
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3 tbsp
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mayonnaise |
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1 1/2 tbsp
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dijon mustard |
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1/2 tsp
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kosher salt |
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1/2 tsp
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white pepper |
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1/2 tsp
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fresh cracked black pepper |
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Directions: |
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Place eggs in a pot large enough to hold them all in a single layer. Cover completely with cold water and bring to a boil over high heat. Once eggs start boiling, cover and turn off heat. Let sit for 13 minutes. Drain, then cover with ice water for 10 minutes. Peel, slice eggs in half lengthwise. Remove yolks and place in medium bowl. Mash yolks, add parsley, capers, anchovy, lemon zest, juice, mayonnaise, mustard. Incorporate all ingredients thoroughly. Season with salt and white pepper. Scoop filling into egg white halves. Garnish with fresh cracked black pepper and chopped parsley. |
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Chef Notes: |
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Make sure to let your eggs sit 13 minutes before placing in cold water. This method will give you the perfect egg every time.
I like to add 1 tbsp of salt to the water, this seems to make the eggs peel easier.
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