Mediterranean 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
- Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.
- 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.
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
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, May 08, 2013