Mediterranean Deviled Eggs Two Ways
| Prep Time: 15 min | Cook Time: 10 min |
| Servings: 24 | Skill Level: easy |
Try these twists on the classic deviled egg filling. Pearls Specialties Olives add extra flavor to your choice of pesto or sun-dried tomato deviled eggs.
Recipe and image attributed by Chef Jamie Gwen
Ingredients
- 12 hard-boiled eggs
- 1/3 cup mayonnaise
- For the Pesto Deviled Eggs
- 2 tablespoons basil pesto
- 1 tablespoon minced shallot
- 1 tablespoon olive juice from a jar of Pearls Specialties Kalamata Olives
- 1 teaspoon capers, minced
- Pearls Kalamata olives, sliced
- Freshly chopped chives
- For the Sun-dried Tomato Deviled Eggs
- 2 tablespoons sun-dried tomatoes in oil, drained and minced
- 1 tablespoon feta cheese, crumbled
- 1 tablespoon olive juice from a jar of Pearls Specialties Castelvetrano Olives
- Pearls Castelvetrano Olives, sliced
- Fresh thyme leaves
Cooking Instructions
- Peel the hard-boiled eggs and cut them in half. Place the yolks in the bowl of your food processor and pulse until crumbly. Add the mayonnaise and blend until smooth. Remove the yolk mixture from the food processor and divide it into two small bowls.
- In the first bowl, add the pesto, shallot, Kalamata olive juice and capers. Mix well to combine.
- In the second bowl, add the minced sundried tomatoes, feta cheese, Castelvetrano olive juice. Mix well to combine.
- Spoon each mixture into a piping bag, if desired, then pipe or spoon the fillings into the egg white halves. Garnish with sliced olives and fresh chives or thyme leaves.
