A new version of deviled eggs is here…and this time, the flavours of the Mediterranean are featured in this recipe. Feta cheese, capers and Kalamata olives add a new twist to an old favourite.
As anyone who has followed me for a while will know, I’m obsessed with deviled eggs; I just love trying to develop new combinations of ingredients to fill them. One thing I realized recently, with all of the focus on Mediterranean style of eating, is that (for the most part) this is how we have eaten for a long time. It was only natural that I would find a way to incorporate those flavours in a deviled egg.
Because of the inclusion of foods such as olives and capers and salt-cured cheeses (like Feta) the Mediterranean style of cuisine is higher in salt content. If you’ll notice, generally I don’t give measurements for salt in my recipes, rather I normally say to salt (and pepper) to taste. I do that because everyone’s preference for saltiness differs.
Since I used three salty components (capers, Kalamata olives and Feta), I didn’t include any further salt in the recipe. I also tempered the saltiness of those ingredients with the inclusion of white balsamic vinegar, which is mellowly sweet; it doesn’t make the eggs taste sweet, it just mellows out the saltiness. Normally, I don’t use a somewhat obscure ingredient that cannot readily be substituted with something else that is more commonly found in everyone’s pantry. White balsamic vinegar is kind of harder to substitute than many ingredients.
That said, if you don’t have white balsamic vinegar, you could use “regular” aged balsamic vinegar but it may alter the color of the egg yolks. Because I was aiming for a hint of sweetness, you could also use rice vinegar (which is sweeter), or even some white wine vinegar (not white vinegar) along with a titch of honey (just a smidge).
I would encourage you to pick up some white balsamic vinegar, though. It’s really a great addition to the pantry and is excellent in salad dressings, or for other dishes (such as fish, scallops, light sauces) where you don’t want the darker color of aged balsamic.
This is a keeper for us; we both loved them. I hope you’ll give them a try.
- 6 eggs, hard-cooked, peeled, halved length-wise, yolks removed
- 1 teaspoon white balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons Feta cheese, crumbled
- 1 tablespoon Kalamata olives, finely diced (not minced)
- 1 teaspoon capers
- 2-3 tablespoons mayonnaise (to the level of creaminess you desire)
- ground black pepper, to taste
- Place the egg whites on an egg plate or platter.
- Place the yolks in a small bowl.
- Using a fork, mash the yolks until they are a fine crumble.
- Add the white balsamic, mustard, Feta, Kalamata olives and capers and stir to combine.
- Gradually fold in mayonnaise until you reach your desired creaminess.
- Add ground black pepper, to taste.
- Using a spoon, evenly distribute the yolk mixture into the egg whites.
- Garnish with a caper, if desired.