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Mediterranean Deviled Eggs





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
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.

Nutrition Facts
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.