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
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.
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