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RECIPE FROM SPAIN:

Mediterranean Devilled Eggs

Mediterranean Devilled EggsThis 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.
  • Garnish with parsley.
 
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