Mediterranean Deviled Eggs

Who doesn't love deviled eggs! You can add anything to the egg filling to create all different types of eggs. Also deviled eggs are great for formal Easter dinner, a picnic, barbecue, just so versitile.  I love to change up the ingredients in my eggs to create tasty new treats. I love all things Mediterranean so I couldn't resist making an egg that captures the taste uniquely Mediterranean.

Mediterranean Deviled Eggs

12 large eggs
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
1/4 cup chopped kalamata olives
1 tablespoon minced capers
1/4 cup fresh grated Parmesan Cheese
slice kalamata olives

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well. Gently mix olives, capers and Parmesan cheese with egg.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Decorate with slice olive and serve.


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