Deviled Eggs with Olives
Elevate your appetizer game with these zesty and briny Deviled Eggs with Olives, a Mediterranean-inspired twist on the classic party favorite. Featuring a velvety filling made from creamy yolks, tangy Dijon mustard, and a dash of white vinegar, this recipe is taken to the next level with finely chopped green and black olives, adding a delightful burst of umami flavor. Garnished with smoky paprika and fresh parsley, these deviled eggs are as visually appealing as they are delicious. Ready in just 25 minutes and perfect for any gathering, this recipe makes 12 irresistible servings that are sure to impress your guests. Whether you're hosting brunch, celebrating the holidays, or looking for the perfect chilled appetizer, these elegant deviled eggs strike the perfect balance of creamy, tangy, and savory.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons Green olives (pitted, finely chopped)
- 2 tablespoons Black olives (pitted, finely chopped)
- 1 teaspoon White vinegar
- 1 teaspoon Paprika (for garnish)
- 1 tablespoon Fresh parsley (chopped, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Place the eggs in a single layer in a large pot and cover them with cold water by about an inch.
Bring the water to a gentle boil over medium heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 9-12 minutes, depending on your preferred level of doneness.
Drain the hot water and transfer the eggs to a bowl filled with ice water to cool for at least 5 minutes. This makes peeling easier.
Once cooled, gently crack and peel the eggs. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium-sized mixing bowl.
Using a fork, mash the yolks until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, and mix well until creamy.
Fold in the finely chopped green and black olives, ensuring the mixture is well combined.
Using a spoon or a piping bag fitted with a star tip, evenly divide the yolk mixture into the egg white halves.
Sprinkle the tops with paprika and garnish with freshly chopped parsley.
Refrigerate for at least 20 minutes before serving to let the flavors meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 0.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
