11 Nov 2013
by Feeding7Sisters.com
in Appetizers/Snacks
Tags: Balsamic vinegar
I love deviled eggs, and I have to give credit to my friend and coworker, Deena, who came up with this recipe to serve at an event we did for work. She’s a wonderful chef and has had a private catering business for many years, and she’s so much fun to work with because some days all we do is talk food! I figured with the holiday season upon us I’d post this recipe as it’s really different from any other deviled egg recipe I’ve ever had.
Spicy Deviled Eggs
12 eggs, hard-boiled, peeled and chilled
½ cup mayonnaise
¼ cup Kalamata olives, pitted and minced
1 T. Dijon mustard
1 T. drained capers
1 T. oil-packed sun-dried tomatoes, minced
½ t. red chili???? Oil
1 T. fresh parsley, minced
A thick balsamic vinegar or reduction for drizzle
Cut eggs in half lengthwise. Place yolks into a bowl and mash with a fork. Mix in mayonnaise, capers, sun-dried tomatoes, and chili oil. Salt and pepper to taste. Mix in parsley.
Pipe or spoon egg mixture into egg halves, mounding slightly. Drizzle with a thick balsamic vinegar and serve.
Makes 24.
Feeding7sisters 