Best 3 Mediterranean Eggs Recipes

MEDITERRANEAN DEVILED EGGS

Steps:

• Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet. To prepare the filling, add parsley, capers, anchovy paste, lemon zest, mayonnaise, mustard and water to yolks and mash. Taste and add pepper. The filling will be salty from the capers and anchovy, so additional salt will not be needed. Use two small spoons to scoop filling into egg white halves. Sprinkle with chopped parsley and serve.

MEDITERRANEAN DEVILED EGGS

Steps:

• Halve eggs lengthwise.
• Remove yolks; press through a sieve into a small bowl.
• Stir in mayonnaise, onion, capers, olives, mustard, and hot pepper sauce.
• Spoon or pipe mixture into egg-white halves.
• Place on serving plate; cover loosely with plastic wrap; refrigerate a few hours to thoroughly chill.

MEDITERRANEAN EGGS

Steps:

• Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
• Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
• As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.