Best 4 Deviled Eggs With Green Olives Capers Dijon Recipes
Tantalize your taste buds with our exquisite deviled eggs, a delightful symphony of flavors that will elevate any occasion. These culinary gems are meticulously crafted with a luscious filling of smooth egg yolks, tangy mayonnaise, and a hint of Dijon mustard, creating a velvety texture that melts in your mouth. Embellished with a captivating array of toppings, these deviled eggs offer a kaleidoscope of culinary experiences. From the briny burst of green olives and capers to the piquant kick of pepperoncini, each bite unveils a new layer of delectable sensations. Whether you prefer the classic simplicity of paprika-dusted eggs or the vibrant allure of fresh herbs, our recipes cater to every palate. Prepare to be enthralled by the harmonious blend of flavors and textures in these deviled egg masterpieces.
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DEVILED EGGS WITH CAPERS
Make and share this Deviled Eggs With Capers recipe from Food.com.
Provided by Sweetiebarbara
Categories < 4 Hours
Time 2h
Yield 16 deviled eggs, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Slice the eggs in half from top to bottom.
- Scoop the yolks into a medium mixing bowl and lay the whites aside.
- Place the peppercorns into a pepper mill and grind fine.
- Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
- Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
- Pipe the mixture into each of the white halves.
- Finish garnish with capers.
- Chill for at least 1 hour in the refrigerator before serving.
DIJON DEVILED EGGS
Trade fat-free sour cream for mayo in this leaner version of deviled eggs, always a party pleaser. Green onion and Dijon mustard deliver extra zing.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h5m
Yield 12
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, place eggs in single layer; add cold water until 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over; roll between hands to loosen. Peel, starting at large end.
- Cut peeled eggs lengthwise in half. Scoop out egg yolks into small bowl; mash with fork. Stir in sour cream, mustard, onion and seasoned salt.
- Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika. Cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 45, Carbohydrate 1 g, Cholesterol 105 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 0 g, TransFat 0 g
DEVILED EGGS WITH GREEN OLIVES, CAPERS & DIJON
Steps:
- Cook eggs. Let eggs cool, then peel, cut in half and trasfer yolks to a small bow. Mash the yolks well with a fork. Coarsely chop the green olives and slice enough pieces to make 12 ereen olive slices to garnish the eggs. Finely chop the capers. Mix the mayo, Dijon, green olive juice, chopped green olives and chopped capers into the mashed egg yolk and seaso with salt and pepper. Put the yolk mixture into a small plastic bag and squeeze the mixture down into one corner of the bag. Cut off the tip of that corner and use the plastic bag like a pastry bag to squeeze the yolk mixture into each egg white half. Garnish eggs with a slice of green olive.
DEVILED EGGS WITH GREEN OLIVES
This is a slightly salty switch from the usual sweet or spicy versions of deviled eggs that most people make. Everybody says they love them even if they hate olives. I get a kick out of some people who discard the olive garnish before they eat the egg. Usually I try to use salad olives so that I can use at least as much pimento as green olive.
Provided by Carol F 3
Categories Lunch/Snacks
Time 40m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut cooked eggs lengthwise into halves.
- Separate yolks from whites.
- Mash yolks with a food processer or in a bowl with a fork.
- Mix yolks, mayonnaise, olives with pimentos, celery, and black pepper.
- Fill egg whites with all of the yolk mixture.
- Arrange on a dish and garnish with a paprika sprinkle or stuffed olive slices.
Nutrition Facts : Calories 92.9, Fat 6.4, SaturatedFat 1.8, Cholesterol 187.3, Sodium 111.3, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 6.4
Tips:
- Use large, fresh eggs for the best results.
- Bring the eggs to room temperature before boiling to prevent them from cracking.
- Boil the eggs for 10-12 minutes for hard-boiled eggs, or 6-8 minutes for soft-boiled eggs.
- Immediately transfer the eggs to an ice bath to stop the cooking process and prevent the yolks from turning green.
- Peel the eggs under cold water to make it easier.
- Use a sharp knife to cut the eggs in half lengthwise.
- Scoop out the yolks and place them in a small bowl.
- Mash the yolks with a fork until they are smooth.
- Add the mayonnaise, mustard, vinegar, salt, and pepper to the yolks and mix until well combined.
- Garnish the deviled eggs with paprika, crumbled bacon, or chopped chives.
Conclusion:
Deviled eggs are a classic appetizer that is perfect for any party or gathering. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a delicious and impressive snack that everyone will love.
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