Anna Olson’s Deviled Eggs

May 12, 2023May 12, 20230 2

Anna Olson's Deviled Eggs are a classic appetizer that are easy to make and always a crowd-pleaser.

by The Chefin Appetizer

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

162

Sugar

Fat

15g

Deviled eggs are a classic appetizer that have been enjoyed for generations. The dish is believed to have originated in ancient Rome, where boiled eggs were served as an appetizer before meals. Today, deviled eggs are a staple at potlucks, picnics, and other social gatherings. This recipe, created by Canadian pastry chef Anna Olson, adds a twist to the traditional dish by using a combination of mustard, chives, and capers. The result is a flavorful and creamy appetizer that is easy to make and always a crowd-pleaser.

Instructions

1.	Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a bowl.
2.	Add the mayonnaise, ground dry mustard, finely chopped chives, chopped capers, salt and pepper to the yolks.
3.	Beat the mixture until well combined, smooth, and creamy.
4.	Use a spoon or a piping bag to fill each egg white half with the yolk mixture.
5.	Garnish each egg half with a small piece of caper and a couple of chive pieces.

PROS

The recipe is quick and easy to prepare, making it perfect for a last-minute appetizer or snack.
Deviled eggs are also a versatile dish that can be adjusted to fit your taste preferences.

CONS

Deviled eggs are relatively high in cholesterol due to the use of egg yolks and mayonnaise.
They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Eggs are a good source of high-quality protein, vitamins, and minerals. While egg yolks are high in cholesterol, they also contain essential nutrients such as choline and vitamin D that are important for maintaining good health.

	8 large eggs , hard cooked
	1/2 cup mayonnaise
	1 1/2 teaspoons ground dry mustard
	1 tablespoon finely chopped fresh chives
	2 teaspoons capers , drained and chopped
	salt and pepper
	capers , and
	chives , for garnish