Sicilian Deviled Eggs

Deviled eggs are starting to appear on menu’s again. Not the same my mom made but crazy new combinations of flavors. I was planning on have people over and needed some fun easy to eat finger foods.


1 Dozen Hard Boiled Eggs

1 Tbs Capper’s

15 Green Olives Diced

1/2 Cup Greek Yogurt

1 Tbs Paprika + More for Garnish

1/4 Chopped Fresh Parsley

1 tsp Salt

1 tsp pepper

1 Tbs Honey* Optional

1 Tbs Mustard

Start by slicing eggs in half. Place all the whites on a platter and all the yolks in a bowl or container. Add all the remaining ingredients to the yolks and mix with a hand held food processor or a mixer. Place mixture in a well sealed plastic bag and chill in the fridge for 2 hours. When your ready to serve, cut the tip of the bag in one corner and pipe the mixture into each egg white making a peak. Place all the eggs on a platter and garnish with parsley and paprika for color. Enjoy!


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