Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 8
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