Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Mediterranean Deviled Eggs

To keep the filling looking bright, gently mix in the olives and capers once you've combined the yolks with the mayo.

Sunset NOVEMBER 2010

  • Yield: Serves 8
  • Total: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 65%
  • Protein: 6.4g
  • Fat: 7.3g
  • Saturated fat: 1.8g
  • Carbohydrate: 2.4g
  • Fiber: 0.2g
  • Sodium: 205mg
  • Cholesterol: 213mg

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Mediterranean Deviled Eggs Recipe