Deviled Eggs Provençal
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.
Hard boiled eggs
12 item(s), large, shelled
Reduced calorie mayonnaise
Uncooked red onion(s)
3 Tbsp, chopped, finely minced
4 medium, kalamata, pitted and chopped
2 tsp, chopped
- 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.
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.