Mayo-less Deviled Eggs With Capers

Deviled Eggs With Capers

Deviled Eggs With Capers

 

At last I am finally getting around to posting my deviled egg recipe, in time for the holidays I hope.  Deviled eggs used to be one of my favorite treats, especially at holiday time.  But I stopped eating them because I try to avoid mayo, mostly because it is one of those processed condiments that sits on the shelf for who knows how long and usually contains several nefarious ingredients that an allergy-conscious foodie wants to avoid.  Then I realized, who needs mayo?  The two main ingredients in mayo are egg yolks and oil, and you’ve already got egg yolks in a deviled egg, why not just whip them up with some good extra-virgin olive oil and a few spices?

 

This recipe is not exact, as I don’t really measure the amount of olive oil I use, I kind of just go by texture and drizzle a bit more until I get it right.  But here is a pretty close blueprint to follow to make some pretty tasty deviled eggs that even your non-foodie relative will enjoy.

 

Mayo-less Deviled Eggs With Capers

 

6 hard-boiled eggs

1/2 tsp dry mustard

1/4 tsp sea salt

a few generous cranks fresh-cracked pepper 

3-4 T extra virgin olive oil

dash paprika

capers for garnish

 

Peel the hard-boiled eggs and cut them in half length-wise.  Remove the yolks and set aside.  In a food processor, combine the egg yolks, mustard, salt, and pepper.  Process until crumbly.  Start by adding 2 T olive oil, process to mix well, and add more olive oil until you get a smooth, creamy texture.  Arrange the egg white halves on a platter and spoon the yolk mixture into the center holes.  Sprinkle with paprika and garnish with capers.

 

 

Makes 1 dozen deviled eggs.

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