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Italian Style Deviled Eggs
Ingredients
-
6
hard-cooked eggs, peeled
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2
tablespoons chopped green olives
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2
tablespoons chopped capers
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2
tablespoons finely chopped radish
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1
anchovy fillet, mashed, or 1 teaspoon anchovy paste
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2
tablespoons mayonnaise or salad dressing
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2
tablespoons plain yogurt
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Dash ground black pepper
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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.
From the Test Kitchen
- Tip To serve 50:Prepare the recipe five times.
Nutrition Facts
(Italian Style Deviled Eggs)
- Servings Per Recipe 12,
- Calories 60,
- Protein (gm) 3,
- Carbohydrate (gm) 1,
- Fat, total (gm) 5,
- Cholesterol (mg) 107,
- Saturated fat (gm) 1,
- Vitamin A (IU) 146,
- Vitamin C (mg) 1,
- Sodium (mg) 133,
- Calcium (DV %) 20,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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