Mediterranean Deviled Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To keep the filling looking bright, gently mix in the olives and capers once you've combined the yolks with the mayo. 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:
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.
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.
3. Fill whites with yolk mixture. Sprinkle tops with parsley.
4. Note: Nutritional analysis is per 2 half-egg serving.
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