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:
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!