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Mediterranean
Devilled Eggs
 This
recipe for Mediterranean "Devilled Eggs" came
to us from a local tapas bar in Orce village. As a plate
of tapas the eggs are just the perfect size and the flavour
of the mustard, anchovies and lemon are a real taste of
Spain. Easy to make, quick and packed full of the Med!
You
will need:
6
Large eggs
Parsley
Capers (optional)
12 Anchovy fillets
Juice of ½ a lemon
3 Tablespoons mayonnaise
1 Tablespoon English mustard
Ground pepper to taste
Method
- Boil
the eggs for 8 - 10 minutes.
- Let
the eggs cool then peel, slice in half lengthways - remove
the yolks and place into a small mixing bowl.
- Arrange
the egg whites on a large server/cazuela.
- To
prepare the filling add the mayonnaise, mustard, capers,
pepper and lemon juice to the egg yolks and mix.
- Fill
the white halves with the mix and place one anchovy fillet
over each half.
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