Deviled Eggs With Olives
Chopped olives and minced red onions flavor these delicious deviled eggs. Serve the eggs as an appetizer or make them for a quick snack or lunch.
Deviled eggs are always a welcome appetizer, and this version gets a tasty, tangy twist from chopped pimiento-stuffed olives and a touch of red onion. The olives add a salty bite that balances the creamy yolk filling, making these perfect for parties, holidays, or even a quick snack or lunch.
They come together quickly using everyday ingredients, and can be customized to suit your taste. Serve them chilled and garnished with sliced olives or a dusting of paprika for the classic deviled-egg look.
What You’ll Like About This Dish
Simple and inexpensive. Uses pantry staples and a handful of fresh ingredients.
Big flavor. Olives and red onion add a savory, briny pop to the creamy filling.
Make-ahead friendly. Ideal for parties, holidays, and picnics.
Easy to customize. Adjust the mayo, mustard, and seasoning to suit your taste.
Ingredient Notes
- Large eggs – Fresh eggs are harder to peel, so slightly older eggs (5–7 days) often work best for deviled eggs.
- Pimiento-stuffed green olives – These give the filling its signature briny flavor. You can also use Spanish olives or even kalamata for a deeper, saltier taste.
- Red onion – Adds mild sharpness and a tiny bit of crunch. If you prefer softer flavor, rinse the minced onion briefly under cold water.
- Mayonnaise – Adds creaminess. Duke’s, Hellmann’s, or homemade mayo all work beautifully.
- Prepared mustard – Yellow mustard keeps the filling bright and classic, but Dijon adds a slightly sharper, more complex note.
- Black pepper and salt – Season to taste; olives can be salty, so add salt at the end.
- Paprika – Smoked or sweet paprika works well for finishing. Smoked adds depth; sweet keeps it traditional.
Steps to Make Deviled Eggs With Olives
- Boil and cool the eggs.
- Peel the eggs and slice them lengthwise.
- Mash the yolks with olives, onion, mayonnaise, mustard, and seasoning.
- Adjust the consistency with additional mayonnaise if needed.
- Spoon or scoop the filling back into the egg whites.
- Garnish with sliced olives or paprika.
Tips
- For the easiest peeling, shock the cooked eggs in ice water for several minutes.
- If the filling seems dry, add mayonnaise 1 teaspoon at a time.
- Use a small cookie scoop or piping bag for the neatest filling presentation.
- Chill the eggs for at least 30 minutes before serving for the best texture.
Recipe Variations
- Add relish. A teaspoon of dill or sweet relish adds another layer of tang.
- Spicy version. Mix in minced jalapeño, cayenne, or a dash of hot sauce.
- Olive lovers’ version. Double the chopped olives for a stronger briny flavor.
- Mediterranean style. Add chopped kalamata olives and a pinch of oregano.
- Creamier filling. Blend in a teaspoon of sour cream or Greek yogurt.
Serving Suggestions
- Serve as a chilled appetizer for holidays, picnics, or brunch.
- Add to lunch plates with crackers, cheese, and fruit.
- Pair with sandwiches, salads, or soup for a light meal.
- Garnish with sliced olives, chopped parsley, or smoked paprika.
How to Store
Refrigerate: Keep deviled eggs in an airtight container for up to 2 days. For the freshest texture, store whites and filling separately and assemble before serving.
Make ahead: Eggs can be cooked, peeled, and stored whole (unfilled) for up to 3 days. Mash and fill shortly before serving.
Do not freeze: Deviled eggs do not freeze well due to texture changes.
Deviled Eggs With Olives
Ingredients
- 6 large eggs
- 1 tablespoon pimiento stuffed green olives, heaping, finely chopped
- 1 tablespoon red onion, minced
- 3 to 4 tablespoons mayonnaise
- 1 teaspoon prepared mustard
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- Garnish: 3 olives, pimiento-stuffed, sliced
- Paprika
Instructions
- Put the eggs in a medium saucepan and cover with water. The water should be about an inch over the eggs.
- Cover the saucepan and place it over high heat; bring to a full rolling boil. Remove the pan from the heat and let it stand for 17 minutes.
- Remove the lid and drain the eggs; cover with cold water. When the eggs are cool enough to handle, peel them under running water.
- Slice the eggs in half lengthwise and set on a platter or egg plate.
- Scoop out the yolks and put them in a medium bowl. With a fork or small masher, mix the yolks with the chopped olives and onion, 3 tablespoons of mayonnaise, and the mustard. Taste and more mayonnaise and salt and pepper, as needed.
- Using a teaspoon or cookie scoop, fill the egg white halves with the yolk mixture.
- Sprinkle the eggs lightly with a little freshly ground black pepper or paprika before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
