Gluten Free Mediterranean Deviled Eggs

Photo: Jamie Stern

Ingredients

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

Preparation

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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About

Recipe was submitted to our website Recipe Resource by Aimee Eiguten, founder of the blog www.glutenfreebowlofsoul.blogspot.com. Check out her blog site for more wonderful recipes!