I wanted to use it as an opportunity for a blog post though, so I didn’t want to just throw together a bunch of the classic style deviled eggs. I was wracking my brain trying to figure out how to flavor them in a cool way and kept coming up empty. I’d already done the Guacamole Inspired Deviled Eggs last year, and recently the Sriracha Deviled eggs in the IBIH Summer Recipes Ezine, so I was fresh out of ideas.
Now I don’t know about you, but sometimes when I’m stumped for what to cook I just go to the fridge or pantry and have a look around. Yeah I know, it’s not that glamorous sounding, but that’s how I come up with some of the recipe ideas for the blog. Since you all seem to like them, I guess it’s working for me so far! Anyhoo, I immediately saw the kalamata olives and sundried tomatoes and my mind went to Mediterranean flavors.
[pinterest text=”Mediterranean Deviled Eggs – a low carb recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/10/deviledeggssmall-697×950.jpg”]
Honestly I was skeptical of this one – not sure if the flavors would play well with the egg yolk, and was concerned that the color would be an unappetizing grey. I was pleasantly surprised to find that the flavor was excellent, and the color was really not off-putting at all. The big test though, was whether or not Mr. Hungry would like them, and I’m happy to say that these are “Mr. Hungry Approved!”
For more great low carb and gluten free recipes, download your copy of The Gluten Free Low Carber from Amazon.com!
Also, don’t forget to download your copy of IBIH Autumn Recipes 2013 – 25 low carb and gluten free recipes for Fall!
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 tsp dijon mustard
- 1 Tbsp capers, chopped
- 1 Tbsp kalamata olives, pitted and chopped
- 1 Tbsp sundried tomatoes, chopped
- 1 Tbsp olive oil
- 2 Tbsp fresh basil, minced
- 1 tsp caper brine
- salt and pepper to taste
- Place eggs in a medium saucepan and cover with water. Bring to a boil and cook for 5 minutes. Turn off the heat and let the eggs sit in the hot water for 15 minutes. Cool and peel under cold running water. Slice the eggs in half carefully, and remove the yolks. Add the yolks to a medium bowl and mash well with a fork. Meanwhile, in a magic bullet or small food processor, combine the mayonnaise, mustard, capers, olives, sundried tomatoes, olive oil, basil, and caper brine. Blend until mostly smooth. Fold the mayo mixture into the mashed egg yolks until smooth. Taste, and season with salt and pepper as desired. Pipe or spoon into the egg white halves. Serve cold or at room temperature.