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Deviled Eggs With Olives

deviled eggs with olives and an olive garnish
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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

Scale
  • 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

  1. Put the eggs in a medium saucepan and cover with water. The water should be about an inch over the eggs.
  2. 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.
  3. Remove the lid and drain the eggs; cover with cold water. When the eggs are cool enough to handle, peel them under running water.
  4. Slice the eggs in half lengthwise and set on a platter or egg plate.
  5. 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.
  6. Using a teaspoon or cookie scoop, fill the egg white halves with the yolk mixture.
  7. Sprinkle the eggs lightly with a little freshly ground black pepper or paprika before serving.
  8. Makes 6 servings of 2 halves each.

Find it online: https://classic-recipes.com/deviled-eggs-with-olives/