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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.

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

30 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Fill whites with yolk mixture. Sprinkle tops with parsley.

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

Nutrition Facts

100 calories; calories from fat 65%; protein 6.4g; fat 7.3g; saturated fat 1.8g; carbohydrates 2.4g; fiber 0.2g; sodium 205mg; cholesterol 213mg.