Mediterranean Deviled Eggs
"Bright lemon zest, briny capers and salty anchovies complement each other in this Mediterranean version of the classic deviled egg. Omit anchovies if you don't like them, or garnish with a tiny sliver of an anchovy fillet if you like them a lot!..."
INGREDIENTS
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1 dozen large eggs 1 tablespoon finely chopped flat-leaf parsley, more for garnish 1 tablespoon finely chopped, rinsed capers 1/4 teaspoon anchovy paste, more to taste 1 lemon, finely minced, Zest of 1/2 lemon, Juice of 3 tablespoons mayonnaise 1 tab
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1 dozen large eggs
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1 tablespoon finely chopped flat-leaf parsley, more for garnish
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1 tablespoon finely chopped, rinsed capers
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1/4 teaspoon anchovy paste, more to taste
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1 lemon, finely minced, Zest of
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1/2 lemon, Juice of
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3 tablespoons mayonnaise
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1 tablespoon Dijon mustard
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Ground black pepper to taste
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