Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 8Total Time30 mins
AuthorDorothy Reinhold, Malibu,
To keep the filling looking bright, gently mix in the olives and capers once you've combined the yolks with the mayo.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Fill whites with yolk mixture. Sprinkle tops with parsley.

Step 4
4

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

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Step 3
3

Fill whites with yolk mixture. Sprinkle tops with parsley.

Step 4
4

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

Mediterranean Deviled Eggs