Deviled Eggs with Green Olives
Elevate your appetizer game with these Deviled Eggs with Green Olives—a sophisticated twist on a classic crowd-pleaser. Creamy yolks are blended with zesty Dijon mustard, tangy white vinegar, and briny chopped green olives, then seasoned with smoked paprika for a subtle smoky kick. Each bite delivers a perfect balance of richness and tang, complemented by a garnish of fresh parsley or olive slices for added flavor and visual appeal. Perfect for brunches, potlucks, or holiday gatherings, these deviled eggs are quick to prepare, taking just 25 minutes from start to finish, and are guaranteed to impress your guests. For a unique and flavorful appetizer that’s as beautiful as it is delicious, these deviled eggs are a must-try!
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Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 3 tablespoons Green olives (pitted and finely chopped)
- 1 teaspoon White vinegar
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Parsley (optional, for garnish)
- 3 whole Extra green olives (optional, for garnish)
Directions
Step 1
Place the eggs in a medium-sized pot and cover them with water. Bring the water to a boil over high heat.
Step 2
Once the water reaches a rolling boil, reduce the heat to low, cover the pot, and let the eggs simmer for 10 minutes.
Step 3
After 10 minutes, carefully transfer the eggs to a bowl of ice water. Let them cool for 5 minutes to stop the cooking process.
Step 4
Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Set the egg whites aside on a serving platter.
Step 5
Using a fork, mash the yolks until they are finely crumbled. Add the mayonnaise, Dijon mustard, finely chopped green olives, white vinegar, smoked paprika, salt, and black pepper. Mix until the filling is smooth and well combined.
Step 6
Taste the filling and adjust the seasoning if necessary, adding more salt, pepper, or smoked paprika to your liking.
Step 7
Transfer the filling mixture to a piping bag or a resealable plastic bag with a small corner cut off. Pipe the filling into the hollow centers of the egg whites, dividing it evenly among all 12 halves.
Step 8
If desired, garnish each deviled egg with a small slice of green olive or a sprinkle of chopped parsley.
Step 9
Serve immediately or refrigerate until ready to serve. Deviled eggs are best consumed within 1 day of preparation.
Nutrition Facts
| Serving size | (428.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 869.7 |
| Total Fat 71.9g | 0% |
| Saturated Fat 13.8g | 0% |
| Cholesterol 1161mg | 0% |
| Sodium 2341.3mg | 0% |
| Total Carbohydrate 16.8g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 1.2g | |
| Protein 38.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 221.5mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 471.0mg | 0% |
Source of Calories