MEDITERRANEAN DEVILED EGGS
Make and share this Mediterranean Deviled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Halve eggs lengthwise.
- Remove yolks; press through a sieve into a small bowl.
- Stir in mayonnaise, onion, capers, olives, mustard, and hot pepper sauce.
- Spoon or pipe mixture into egg-white halves.
- Place on serving plate; cover loosely with plastic wrap; refrigerate a few hours to thoroughly chill.
Nutrition Facts : Calories 143.3, Fat 10.9, SaturatedFat 2.4, Cholesterol 189.9, Sodium 303, Carbohydrate 4.7, Fiber 0.5, Sugar 1.5, Protein 6.6
MEDITERRANEAN EGGS
How would you like breakfast for dinner? Basil and tomato spark up this scramble for two.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
- Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
- As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.
Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 425 mg, Fat 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 3 g, TransFat 0 g
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