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Mediterranean Deviled Eggs

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 8
To keep the filling looking bright, gently mix in the olives and capers once you've combined the yolks with the mayo.


  • 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

Nutrition 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

How to Make It

  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.