Anna Olson's Deviled Eggs

16
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Recipe by Canadian chef Anna Olson."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (36.8 g)
  • Calories 59.6
  • Total Fat - 4.1 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 106 mg
  • Sodium - 117.4 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0 g
  • Sugars - 0.4 g
  • Protein - 3.6 g
  • Calcium - 17.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Peel eggs and cut in half.

Step 2

Scoop out cooked yolks and press them through a strainer.

Step 3

Blend with mayonnaise, mustard, chives and chopped capers and season to taste.

Step 4

Place egg filling in a piping bag and pipe back into egg whites.

Step 5

Garnish with a caper and a sprig of chive.

Step 6

Wrap and chill until ready to serve.

Tips & Variations


No special items needed.

Related

Maito

Capers really make deviled eggs sing, and these are no exception (and I think I added a little more of them). These were very well enjoyed.

review by:
(16 Mar 2015)

Derf "RIP" Forever in our Kitchen

We love deviled eggs, these were particularly tasty, fresh chives from the garden, the capers and especially the dry mustard was a great combination. will make these again, thanks for posting, Anna Olson does great stuff!!

(29 Apr 2013)