Mediterranean Devilled Eggs
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
- 6 large eggs
- parsley
- capers (optional)
- 12 anchovy fillets
- Juice of ½ a lemon
- 3 tbs mayonnaise
- 1 tbs 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.
