Mediterranean Deviled Eggs

Mediterranean Deviled EggsRecipe
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.
Serves 8


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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


Total: 30 Minutes

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.

Note: Nutritional analysis is per 2 half-egg serving.

Created date

October 2010

Nutritional Information

Calories 100
Caloriesfromfat 65 %
Protein 6.4 g
Fat 7.3 g
Satfat 1.8 g
Carbohydrate 2.4 g
Fiber 0.2 g
Sodium 205 mg
Cholesterol 213 mg