Olive Deviled Eggs

Olive Deviled Eggs, Deviled Eggs with Olives, Deviled Eggs

Olive Deviled Eggs

Ever since this summer when my friend Rebecca posted a recipe for Egg and Olive Salad, I was obsessed.  The flavor of those two just work so well to me.  Recently, I needed an appetizer for card day with my girlfriends…and it hit me!  Deviled Eggs!  With Olives!  So, using Rebecca’s egg salad as inspiration I came up with these…  

 

I have to say, when I do these again, I’ll be chopping the olives a bit more on the fine side. When I started to pipe them into the egg whites, I was without a tip that had a large enough hole to not get clogged with the olive pieces.

I could have dumped the yolk mixture into a plastic bag with the corner tip cut off, but by then I was frustrated and running out of time. So…they are messy looking.

But let me tell you right now. They were delightful!

P~

5.0 from 1 reviews
Olive Deviled Eggs
 
Prep time
Cook time
Total time
 
Green olives and deviled eggs paired in the most wonderful mouthful...
Author:
Ingredients
  • 6 large eggs, hard-cooked, peeled, halved
  • 3 jumbo queen olives, pimiento removed and reserved, olives chopped fine (this was about 2 tablespoons of chopped olive
  • 1 teaspoon olive brine
  • 1½ teaspoons prepared mustard
  • 1 teaspoon cider vinegar
  • 3 tablespoons mayonnaise
Instructions
  1. Remove the yolks from the halved eggs and place in a small bowl.
  2. Place the white halves on a serving plate.
  3. With a fork, mash the yolks until they are smooth.
  4. Add the brine, mustard, vinegar and mayonnaise to the mashed yolks and stir until well combined.
  5. Pipe (or spoon) the yolk mix into the egg white halves.
  6. Cut the reserved pimiento into small pieces and use as garnish on the eggs.
Notes
I omitted any salt because of the saltiness of the olives.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Eggs, Picnic Fare, Snacks. Bookmark the permalink.

One Response to Olive Deviled Eggs

  1. My recipe is similar but I only use mayonnaise, a bit of unsalted butter and I add a dash of salt, pepper, and thyme. Mix that all together until creamy and fill the egg white halves. I top with a whole Spanish olive (with pimiento) and sprinkle paprika on top. I don’t have any measurements so it’s all just “to taste” with the spices. Just my variation on this combination of eggs and green olives, which I love, and remember my Mother made often … down South 🙂

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