Ingredients for Anna Olson's Deviled Eggs
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How to Make Anna Olson's Deviled Eggs
- Hard-boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes. Drain hot water and run cold water over eggs until cool enough to handle.
- Gently peel the eggs under cold running water and carefully cut them in half lengthwise.
- Scoop out the cooked yolks into a medium bowl and press them through a fine-mesh sieve or strainer for extra smooth consistency.
- Add the mayonnaise, Dijon mustard, chopped chives, and capers to the yolks. Season generously with salt and freshly ground black pepper. Mix thoroughly until well combined.
- Transfer the yolk mixture to a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped off).
- Pipe or spoon the yolk mixture back into the egg white halves.
- Garnish each deviled egg with a small caper and a chive sprig.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
5g
Carbs
0g
