Mediterranean Deviled Eggs
Photo: Annabelle Breakey; Styling: Karen Shinto
To keep the filling looking bright, gently mix in the olives and capers once you’ve combined the yolks with the mayo.
How to Make It
Step 1
1
Put eggs in a large saucepan and cover with water. Cover pot and boil 10 minutes. Drain and rinse with very cold water to cool quickly.
Step 2
2
Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.
Step 3
3
Fill whites with yolk mixture. Sprinkle tops with parsley.
Step 4
4
Note: Nutritional analysis is per 2 half-egg serving.
Ingredients
8 large eggs
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons white balsamic vinegar
1 1/2 tablespoons coarsely chopped kalamata olives
1 1/2 tablespoons coarsely chopped capers
2 teaspoons chopped flat-leaf parsley
Directions
Step 1
1
Put eggs in a large saucepan and cover with water. Cover pot and boil 10 minutes. Drain and rinse with very cold water to cool quickly.
Step 2
2
Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.
Step 3
3
Fill whites with yolk mixture. Sprinkle tops with parsley.
Step 4
4
Note: Nutritional analysis is per 2 half-egg serving.
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