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.
Chopped green stuffed olives and minced red onion flavor these deviled eggs perfectly. Garnish the stuffed eggs with a slice of olive or a small slice of red onion.
While boiling eggs is the classic way to make hard-boiled eggs, there are a few other ways to cook them. The Instant Pot makes it super easy and fuss-free because all you do is add the eggs and water and push the pressure cook button.
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.
Ingredients
- 6 large eggs
- 1 heaping tablespoon finely chopped pimiento stuffed green olives
- 1 tablespoon minced red onion
- 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.
- Makes 6 servings of 2 halves each.
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