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Olive and Herb Deviled Eggs

Olive and Herb Deviled Eggs
  • Prep 60 min
  • Total 60 min
  • Servings 16

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

Ingredients

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

Steps

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
80
Calories from Fat
65
% Daily Value
Total Fat
7g
Saturated Fat
1g
Cholesterol
110mg
Sodium
110mg
Total Carbohydrate
1g
Dietary Fiber
0g
Protein
3g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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