Mediterranean Deviled Eggs

April 15, 2014

Deviled eggs are an Easter classic.  This version is inspired by the ingredients of the Mediterranean.  The recipe transforms the meager deviled egg into something a little more gourmet with the addition of fresh chopped parsley and Kalamata olives.  Each bite is bursting with flavor.

Mediterranean Deviled Eggs
Submitted to Foodista by Allergies and Me

8 Large eggs
3 tablespoons mayonnaise (GF of course)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons white balsamic vinegar
1 1/2 tablespoons each coarsely chopped kalamata olives and capers
2 teaspoons chopped flat-leaf parsley
Smoked paprika (optional)

Put eggs in a large saucepan and cover with water. Cover pot and boil 12 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.

Dash of smoked paprika optional.

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