Who doesn’t love deviled eggs! You can add anything to the egg filling to create all different types of eggs. Deviled eggs are great for a formal Easter dinner, a picnic, barbecue; they are just so versatile. I love to change up the ingredients in my eggs to create tasty new treats. I love Mediterranean food and couldn’t resist making an egg that captures the Mediterranean flair.
Mediterranean Deviled Eggs with Blue Cheese
12 large eggs
1/2 cup mayonnaise
1/4 cup milk
2 teaspoons Dijon Mustard or Stonewall Kitchen Blue Cheese Herb Mustard
1/8 teaspoon salt
Freshly ground black pepper
1/4 cup chopped kalamata olives
1 tablespoon minced capers
1/4 cup blue cheese or gorgonzola
sliced kalamata olives
Fresh thyme for decoration, optional
1. Place eggs in a single layer in a saucepan and cover eggs with water up to that 1 1/2 inches above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
2. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing the yolks to a medium bowl, and place the whites on a serving platter.
3. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, and pepper, and mix well. Gently combine olives, capers, and blue cheese with the egg mixture.
4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Decorate with sliced olive and serve.