Briny Mediterranean Deviled Eggs

By • February 21, 2014 0 Comments

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Author Notes: Taking a classic deviled egg, and adding the salty, umami depth of both fresh anchovies and anchovy paste makes for a complex bite. Further enhancing the brine with chopped kalamata olives and brightness from the lemon zest brings a cool Mediterranean twist to these eggs.Jillian Bernardini


Makes 2 dozen pieces

  • 12 hard boiled eggs
  • 3/4 cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1.5 tablespoons anchovy paste
  • 1 tablespoon aleppo pepper, or smoked paprika, plus additional for garnish
  • 1/3 cup pitted kalamata olives, finely chopped
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 12 anchovies (one 2 oz. tin) packed in olive oil, halved for garnish
  • Parsley leaves, for garnish
  1. Carefully slice the hard boiled eggs in half, and place the yolks in a mixing bowl for the filling. Set the whites aside.
  2. Mash up the egg yolks with a fork until finely crumbled.
  3. In the same bowl, add the mayonnaise, white wine vinegar, anchovy paste, aleppo pepper, kalamata olives, and lemon zest. Combine all ingredients with a fork until well combined.
  4. Add salt and pepper, taste for seasoning, and add more aleppo if you like more spice. Use the fork to vigorously combine the mixture until smooth.
  5. Using a piping bag or simply a teaspoon, fill the egg white halves with the yolk mixture. Garnish each egg with a parsley leaf and half an anchovy. Sprinkle on a little more aleppo pepper and serve.

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