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Mediterranean Deviled EggsMediterranean Deviled Eggs

Jami Nolen, Nutrition Program Associate

March 31, 2013


Need to use up the leftover Easter eggs? Try this twist on traditional deviled eggs.



Makes 24 servings



  • 1 tablespoon chopped sun-dried tomatoes,
    packed without oil
  • 12 hard-cooked large eggs, shelled
  • 1/3 cup low-fat mayonnaise
  • 1 tablespoon chopped pitted kalamata olives
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped capers
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried crushed rosemary
  • 1/8 teaspoon dried thyme
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper



  1. Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.
  2. Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise and next 9 ingredients (through pepper); stir well. Spoon 1½ teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.


Nutrition Information

Calories: 41
Calories from fat: 66%
Fat: 3 g
Saturated fat: 0.7 g
Monounsaturated fat: 1 g
Polyunsaturated fat: 0.9 g
Protein: 2.8 g
Carbohydrate: 0.7 g
Fiber: 0.1 g
Cholesterol: 71 mg
Iron: 0.3 mg
Sodium: 103 mg
Calcium: 11 mg


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, May 08, 2013