Description
Brighten up a classic picnic favorite with these Green Olive Deviled Eggs, featuring briny, tangy flavor and a crunchy twist from chopped olives.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped green olives (plus more for garnish)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white wine vinegar
- Salt to taste
- Black pepper to taste
- Smoked paprika for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring to a rolling boil over high heat, then cover, turn off the heat, and let sit for 10–12 minutes.
- Transfer the eggs to an ice bath for 8–10 minutes to cool.
- Peel the chilled eggs and halve them lengthwise, transferring the yolks to a bowl.
- Mash the yolks smooth with a fork and blend in mayonnaise, chopped olives, Dijon mustard, white wine vinegar, salt, and black pepper.
- Spoon or pipe the filling back into the egg whites.
- Garnish with reserved chopped olives and a light sprinkle of smoked paprika.
Notes
For easier peeling, crack shells all over and peel under cold running water or in an ice bath. Adjust mayo for preferred creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg