Mediterranean Deviled Eggs with Sliced Olive

Who doesn’t love Mediterranean Deviled Eggs? You can add anything to the egg filling, but my Mediterranean inspired filling is just the best!

Deviled eggs are great for formal Easter dinner, a picnic, barbecues or even cocktail parties. This appetizer is just so versatile.  I love to change up the ingredients in my eggs to create tasty new treats and since I love all things Mediterranean, I couldn’t resist making an egg that captures the unique tastes of the region.


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 Kalamata olives, chopped
1 tablespoon capers, minced
1/4 cup fresh grated Parmesan Cheese
Sliced Kalamata olives

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Place eggs in a single layer in a saucepan and cover with enough water so there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover and turn the heat to low. Cook for one minute.

Remove from heat and leave covered for 14 minutes. Then rinse eggs under cold water continuously for one minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.

Slice the eggs in half lengthwise, removing yolks and placing them into a medium bowl. Place the whites on a serving platter.

Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt and pepper, mixing well. Gently mix in chopped olives, capers and Parmesan cheese.

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





More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com


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