Mediterranean Deviled Eggs

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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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