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    You are in: Home / Recipes / Anna Olson's Deviled Eggs Recipe
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    Anna Olson's Deviled Eggs

    Anna Olson's Deviled Eggs. Photo by Wildflour

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sue Lau's Note:

    Recipe by Canadian chef Anna Olson. Posted for ZWT4.

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    Units: US | Metric


    1. 1
      Peel eggs and cut in half.
    2. 2
      Scoop out cooked yolks and press them through a strainer.
    3. 3
      Blend with mayonnaise, mustard, chives and chopped capers and season to taste.
    4. 4
      Place egg filling in a piping bag and pipe back into egg whites.
    5. 5
      Garnish with a caper and a sprig of chive.
    6. 6
      Wrap and chill until ready to serve.

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    Ratings & Reviews:

    • on January 28, 2013


      Hubby and I enjoyed these tasty eggs...we liked the addition of the capers...I didn't press the yolks nor used a pipping bag (I need to ask Santa for one)...nice change...:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2010


      Really tasty! My 4 yr old twins didn't LOVE the mustard taste so next time will make a small adjustment but the adults loved them. Really liked the capers and chives!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2009


      fantastic, husband wants me to make egg salad sandwiches this way now. will try and let you know

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Anna Olson's Deviled Eggs

    Serving Size: 1 (33 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 65.4
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.1 g
    Cholesterol 94.9 mg
    Sodium 98.2 mg
    Total Carbohydrate 2.0 g
    Dietary Fiber 0.0 g
    Sugars 0.5 g
    Protein 3.2 g

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