Gluten Free Mediterranean Deviled Eggs
By: Jamie Stern
Published: Friday, April 15, 2011 - 7:10am

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

1 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. 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. 3 Fill whites with yolk mixture. Sprinkle tops with parsley. 4 Dash of smoked paprika optional.

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!