Zutaten für Mediterranean Deviled Eggs
- Hard Cooked Eggs
- 1/4 cup mayonnaise
- 1 tablespoon finely chopped red onion
- 1 tablespoon capers (drained)
- Kalamata Olives
- Dijon Mustard
- Dash of your favorite hot pepper sauce (or a pinch of red pepper flakes)
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Zubereitung von Mediterranean Deviled Eggs
- Hard-boil 6 large eggs until yolks are set (about 8-10 minutes). Immediately plunge into ice water to stop cooking.
- Once cool enough to handle, carefully halve the eggs lengthwise and gently remove the yolks.
- Place the yolks in a small bowl and press them through a fine-mesh sieve for a super-smooth filling.
- Add 1/4 cup mayonnaise, 1 tablespoon finely chopped red onion, 1 tablespoon capers (drained), 4 Kalamata olives (finely chopped), 1 teaspoon Dijon mustard, and a dash of your favorite hot pepper sauce (or a pinch of red pepper flakes). Stir until well combined.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Arrange the deviled eggs on a serving platter.
- Cover loosely with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld and the eggs to chill thoroughly.
- Garnish with extra capers or a sprinkle of paprika before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
12g
Carbs
1g
