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Mediterranean Deviled Eggs

Serves 8

Total Time
30 mins

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

Mediterranean Deviled Eggs

Photo: Annabelle Breakey; Styling: Karen Shinto
 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
Step 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

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

Fill whites with yolk mixture. Sprinkle tops with parsley.

Step 4

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 100Calories from Fat 65
% Daily Value *
Total Fat 7.3g12%

Saturated Fat 1.8g9%
Cholesterol 213mg71%
Sodium 205mg9%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.2g1%
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.