Olive and Herb Deviled Eggs

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.

false

( 5 Ratings)

5 Ratings

5 Stars 40%

4 Stars 40%

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 1 )

7496abc9-1ad4-4e75-bbf2-740b185d5f74

Pin It

PREP TIME 1 Hr
TOTAL TIME 1 Hr
SERVINGS 16

8: hard-cooked eggs

1/3: cup mayonnaise or salad dressing

2: tablespoons finely chopped parsley

2: tablespoons finely chopped fresh marjoram leaves

2: tablespoons finely chopped fresh chives

1/2: teaspoon garlic pepper

1/2: cup chopped ripe olives

8: pitted ripe olives

: Fresh parsley or marjoram sprigs or leaves, if desired

Save $$$ on your favorite brands

1 Cut peeled eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.
2 Mix mashed yolks, mayonnaise, chopped herbs, garlic pepper and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprig or leaves.

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Go ahead and substitute basil for the parsley or marjoram if you like.

Don't be tempted to use Kalamata or other specialty olives in this recipe because the flavor would be too strong. The ripe olives are mild enough to add just a pleasant olive flavor without overpowering the egg flavor.

Prepare the stuffed eggs up to 24 hours in advance. Refrigerate in a tightly covered container until serving time.

Instead of an olive slice, top each egg half with a cherry tomato wedge.

Got questions? Our experts have the answers. Ask Betty now.