Mediterranean Deviled Eggs

8 Large Eggs, boiled

3 Tablespoons Mayonnaise

1 1/2 Teaspoons Dijon Mustard

1 1/3 Teaspoons White Balsamic Vinegar

1 1/2 Tablespoons coarsely, chopped Kalamata Olives

1 1/3 Tablespoons coarsely, chopped Capers

2 Teaspoons chopped,Flat-Leaf Parsley

1.Put eggs in a large saucepan and cover with water. Cover pot and boil 10 minutes. Drain and rinse with very cold water to cool quickly.

2. Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.

3. Fill whites with yolk mixture. Sprinkle tops with parsley.

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Yields: 16 servings

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