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.

2 Comments (+add yours?)

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!

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!

Feeding7sisters