Olive and Herb Deviled Eggs
Ingredients
- 8 hard-cooked eggs
- 1 ⁄3 cup mayonnaise or salad dressing
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh marjoram leaves
- 2 tablespoons finely chopped fresh chives
- 1 ⁄2 teaspoon garlic-pepper blend
- 1 ⁄2 cup chopped ripe olives
- 8 pitted ripe olives
- Fresh parsley or marjoram sprigs or leaves if desired
Instructions
- With rippled vegetable cutter or sharp knife, cut peeled eggs lengthwise in half.
- Carefully remove yolks and place in small bowl; mash with fork.
- Reserve egg white halves.
- Mix mashed yolks, mayonnaise, chopped herbs, garlic-pepper blend 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.
Notes / Tips / Wine Advice:
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. However, feel free to substitute basil for the marjoram or parsley, or top with a cherry tomato wedge instead of an olive slice. Prepare the stuffed eggs up to 24 hours in advance. Refrigerate in a tightly covered container until serving time.
Nutritional Information
Calories: 80 kcal