Spicy Deviled Eggs

Spicy Deviled Eggs

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.
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2 Comments (+add yours?)

  1. Sharon
    Nov 11, 2013 @ 13:46:43

    Yum! Kalamata olives, capers and sun dried tomatoes are my 3 favorite things. And now they are part of my secret don’t tell anyone, but I could eat all them devised eggs???? Can’t wait to try!

    Reply

  2. Feeding7Sisters.com
    Nov 12, 2013 @ 06:52:48

    Glad I could corral some of your faves in one place, Sharon! Let me know if you try them… they really are delicious! IF I ever have any left over, I’ve been known to mash a few up and make an egg salad sandwich out of them!

    Reply

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