Mediterranean Deviled Eggs

Courtesy of shockinglydelicious.com

12 hard cooked eggs, peeled

3-4 tbsp mayonnaise

2 tbsp olive oil (use seasoned oil from the sun-dried tomatoes if available)

1 tbsp Dijon mustard

2 tsp balsamic (white or red) or aged wine vinegar

1/4 tsp dried oregano

8 drops Tabasco sauce

2 tbsp chopped green scallion

1 tbsp finely chopped Kalamata olives

1 tbsp small capers in brine, drained and patted dry

Garnish: sun-dried tomatoes, Kalamata olives, capers or parsley

Slice the cooked eggs in half, lay whites on a plate and put yolks in a large mixing bowl. To yolks, add mayo, oil, mustard, vinegar, oregano and Tabasco and mix well to combine (can use an electric mixer). By hand, stir in scallions, olives and capers.

Stuff the whites with the mixture. The easiest way to do this is to fill a small plastic zipper-top bag with the filling, zip it closed, cut off a tiny corner of the bag and pipe the filling out through that corner. Use all the filling for the eggs. Discard the empty bag.

Garnish each filled half-egg with a sliver of sun-dried tomato, or an olive slice, or capers, or a leaf of parsley. Refrigerate until ready to serve. (Can be made a day ahead.)