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Olive and Herb Deviled Eggs

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Updated Jan 19, 2010
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Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.

Olive and Herb Deviled Eggs

  • Prep Time 60 min
  • Total 60 min
  • Servings 16
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

80 Calories
7g Total Fat
3g Protein
1g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
80
Calories from Fat
65
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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