Deviled Eggs with Green Olives, Capers, and Dijon
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
7 eggs, preferably a few weeks old
10 medium-sized green olives, coarsely chopped, plus more for garnish
1 T finely chopped capers
4 T mayo
2 tsp. Dijon mustard
1 tsp. green olive “juice†from the jar
salt and fresh-ground black pepper to taste
Directions
Cook eggs according to instructions for Perfect Hardboiled Eggs Let eggs cool in cold water, then peel, cut in half, remove yolks, and transfer yolks to a small bowl.  Mash the yolks well with a fork. Coarsely chop the green olives and slice enough pieces to make 12 green olive slices to garnish the eggs.  Finely chop the capers. Mix the mayo, Dijon, green olive “juiceâ€, chopped green olives, and chopped capers into the mashed egg yolk and season with salt and fresh-ground black 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.