Italian Style Deviled Eggs
Olives, capers, radishes, and anchovy add exceptional flavor to the filling in these deviled eggs.
Ingredients
-
6 hard-cooked eggs, peeled
-
2 tablespoons chopped green olives
-
2 tablespoons chopped capers
-
2 tablespoons finely chopped radish
-
1 anchovy fillet, mashed, or 1 teaspoon anchovy paste
-
2 tablespoons mayonnaise or salad dressing
-
2 tablespoons plain yogurt
-
Dash ground black pepper
-
Thin radish slices (optional)
Directions
1.
Halve eggs and remove yolks; set whites aside. For filling, mash egg yolks in a medium bowl. Add olive, caper, radish, and anchovy; mix until combined. Stir in mayonnaise, yogurt, and pepper until well combined.
2.
Spoon filling into egg white halves, mounding slightly. Cover filled eggs and chill up to 24 hours. If desired, garnish with thin radish slices before serving. Makes 12 servings.
To serve 50
Prepare the recipe five times.
Nutrition information
Calories 60, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 107 mg, Sodium 133 mg, Carbohydrate 1 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin C 1%, Calcium 2%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Bacon And Cheese Deviled Eggs
Give deviled eggs a flavor boost with the addition of bacon and sharp cheddar cheese.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
