happy new year!: kalamata olive and caper deviled eggs

     Happy New Year! Can you believe it is 2016?! Sounds so futuristic. I can't believe another holiday season has come and gone. I got all sorts of goodies for Christmas! All new pots and pans, some cookbooks, a slow cooker...some life-changing (at least in the kitchen) stuff. Hope Santa was just as nice to all of you!

     I'm always reminded when my family gets together of how much I love deviled eggs. My Poppop makes them every holiday/birthday/graduation/whatever reason for a gathering and I'm pretty sure those (and my Grandma's scrambled eggs) are where my love for eggs started. He usually tops his with classic black olives, green olives with pimento, dill, and/or paprika. Given my taste for briny foods, my version includes kalamata olives and capers.

     No need to wait until your next gathering of family and friends - you and one or two other people hanging out and being hungry is a perfect enough excuse! Especially if you have some eggs in the fridge that need to be used up. Remember - the older the egg, the better for a clean peel after boiling.

   I could eat an entire dozen of these by myself, so I always make sure I'm sharing with someone to avoid doing that! When it comes to that filling, however, I treat it like cookie dough or cake batter...not a drop goes to waste. I have no shame licking the bowl clean and I'm sure once you taste it you will feel the same way! I almost want to make another batch now just for the filling...

Kalamata Olive and Caper Deviled Eggs
Prep Time: 30 minutes total
Cook Time: 12-15 minutes
Servings: makes 12 dozen deviled eggs

You Will Need:

• ​6 large eggs (preferably 1 week old or more for easy, clean peeling)
• 2 TBS mayonnaise
• 2 tsp dijon mustard
• 6 pitted kalamata olives, sliced crosswise into 3 pieces each)
• 1 TBS capers (about 12)
• 1 tsp caper liquid (from the jar)
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt

1. Place eggs in a medium pot filled with cold water. Place on high heat and bring to a boil. Once boiling, cook for 12 minutes.
2. While eggs boil, prepare an ice water bath in a large bowl. Once 12 minutes is up, remove pot from heat. One egg at a time, slightly crack the shell then place in ice water bath (this helps to have a smooth, clean peeling process in addition to using at least 1 week old eggs). Let sit in ice water bath for 10 minutes.
3. Peel eggs and discard shells. Cut each egg in half lengthwise, removing yolks and collecting them in a small bowl.
4. Add to the yolks mayonnaise, mustard, salt, caper liquid, garlic powder, and smoked paprika. Stir with a fork, breaking up any clumps of yolk until smooth and well combined.
5. Using either a piping bag or a small spoon, add yolk mixture back into the hole of each egg.
6. Garnish each piece with olive slices and capers. Enjoy immediately or place in the refrigerator until serving (best eaten within 24 hours). Enjoy!