Kalamata Olive and Tomato Deviled Eggs

Recipe

Appetizer
Kalamata Olive and Tomato Deviled Eggs

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Recipe Data

12
Servings
10min
Prep
10min
Total

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    Description

    Kalamata olives, fresh tomatoes, and parsley give a Mediterranean feel to these classic deviled eggs.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    6Hy-Vee large eggs, hard boiled
    1 tsp.Hy-Vee yellow mustard
    1 tsp.Hy-Vee Select white vinegar
    ½ tsp.Hy-Vee salt
    ½ tsp.Hy-Vee granulated sugar
    tsp.white pepper
    Canned kalamata olives, drained and chopped, for garnish
    Fresh Italian parsley, chopped, for garnish
    Cherry tomatoes, halved, for garnish

    Things To Grab

    • Small bowl
    • Platter
    • Fork

    Directions

    1. Peel hard boiled eggs and cut in half lengthwise. Remove yolks from eggs and place in a small bowl. Place egg whites on a platter.

    2. Mash egg yolks with fork, Stir in mustard, vinegar, salt, sugar, and white pepper. Mix until smooth. 

    3. Fill egg whites with 1-1/4 teaspoons of yolk mixture. To garnish, sprinkle eggs with chopped olives, and parsley and add 1 half cherry tomato. Refrigerate until ready to serve.

    Nutrition facts

    Servings

    45 Calories per serving
    1/2 egg

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 105mg
    • Sodium: 160mg
    • Total Carbohydrates: 1g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 2%
    0%
    Calcium 2%

    Recipe Source:

    From the week of April 28th, 2018