Fresh parsley or marjoram sprigs or leaves, if desired
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Steps
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.
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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.
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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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