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Deviled Eggs Provençal

1
Points® value
Total Time
14 min
Prep
14 min
Cook
0 min
Serves
12
Difficulty
Easy
Chopped black olives add a touch of Provence to the classic deviled egg. A single large egg contains 6 grams of the highest quality protein available, a type our bodies use more readily than that found in beans or beef. Eggs are also loaded with choline for cell and brain health and lots of vitamin D. Keep the eggs chilled until serving time and arrange them on a plate set over a platter of ice if serving outdoors on hot days. After filling the eggs, garnish them with a few fresh thyme leaves or a sprinkle of herbes de Provence to really drive home the flavors of the south of France if you wish.

Ingredients

Hard boiled egg

12 item(s), large, shelled

Reduced calorie mayonnaise

6 Tbsp

Red onion

3 Tbsp, chopped, finely minced

Olives

4 olive(s), medium, kalamata, pitted and chopped

Capers

2 tsp, chopped

Dry mustard

2 tsp

Cayenne pepper

¼ tsp

Instructions

  1. Halve the eggs lengthwise. Remove the yolks. Press 6 of the yolks through a sieve into a small bowl. Reserve the remaining yolks for another use. Stir in the mayonnaise, onion, olives, capers, mustard, and cayenne until blended. Spoon or pipe (using a large plain tip) into the egg white halves. Place the eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve. Yields 1 egg per serving.

Notes

You can make the filling, leaving out the onion, a day ahead. When ready to use, chop and add the onion just before filling the egg white halves.

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