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Mediterranean Deviled Eggs
  dozen large eggs
2 tbsp
  parsley, chopped
2 1/2 tbsp
  capers, chopped
  anchovy, minced
1 tbsp
  fresh lemon zest
2 tbsp
  lemon juice
3 tbsp
1 1/2 tbsp
  dijon mustard
1/2 tsp
  kosher salt
1/2 tsp
  white pepper
1/2 tsp
  fresh cracked black pepper
  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.
  Chef Notes:
  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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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.347.0242