Deviled Eggs With Olives Recipes

OLIVE AND HERB DEVILED EGGS

Olive and Herb Deviled Eggs image

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

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 16

Number Of Ingredients 9

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:

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.
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 Facts : Calories 80, Carbohydrate 1 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg

OLIVE-GARLIC DEVILED EGGS

Olive-Garlic Deviled Eggs image

With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 6

Ingredients

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
3 tablespoons finely chopped pitted olives, plus olive slivers for garnish
1 minced small garlic clove

Steps:

In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with olives and garlic in a food processor.
Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with olive slivers. Serve immediately, or chill up to 2 hours.

DEVILED EGGS WITH GREEN OLIVES

Deviled Eggs With Green Olives image

This is a slightly salty switch from the usual sweet or spicy versions of deviled eggs that most people make. Everybody says they love them even if they hate olives. I get a kick out of some people who discard the olive garnish before they eat the egg. Usually I try to use salad olives so that I can use at least as much pimento as green olive.

Provided by Carol F 3

Categories Lunch/Snacks

Time 40m

Yield 12 egg halves, 6 serving(s)

Number Of Ingredients 6

Ingredients

6 eggs, hard-cooked and peeled
2 tablespoons Hellmann's mayonnaise
1/4 cup pimento-stuffed green olives, finely chopped
1 stalk celery, finely chopped
1 dash black pepper
paprika (garnish) (optional)

Steps:

Cut cooked eggs lengthwise into halves.
Separate yolks from whites.
Mash yolks with a food processer or in a bowl with a fork.
Mix yolks, mayonnaise, olives with pimentos, celery, and black pepper.
Fill egg whites with all of the yolk mixture.
Arrange on a dish and garnish with a paprika sprinkle or stuffed olive slices.

Nutrition Facts : Calories 92.9, Fat 6.4, SaturatedFat 1.8, Cholesterol 187.3, Sodium 111.3, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 6.4

DEVILED EGGS WITH OLIVES

Deviled Eggs With Olives image

I found this in a Tapas cookbook I have. A twist on deviled eggs and very delicious. Easy to double or half the recipe.

Provided by packeyes

Categories Lunch/Snacks

Time 20m

Yield 16 eggs, 8 serving(s)

Number Of Ingredients 10

Ingredients

8 eggs
2 whole pimientos, chopped with 16 pieces reserved (sweet red peppers)
8 green olives, chopped with 16 larger pieces reserved
5 tablespoons mayonnaise
8 drops hot sauce
1/8 teaspoon cayenne pepper
1 teaspoon mustard
salt
pepper
paprika

Steps:

Hardboil the eggs. Put eggs in a pan, cover with cold water, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Drain and run eggs under cold water. Let eggs cool.
Crack the eggs and remove the shells. Cut the eggs in half and carefully remove the yolks. Rub the yolks through a strainer into a medium-sized bowl.
Add the rest of the ingredients to the eggs and mix well.
Fill each egg white with the yolk mixture.
Using the reserved pimentos and olives, add one of each to top of every egg as decoration.
Dust with paprika.

Nutrition Facts : Calories 115.6, Fat 8.3, SaturatedFat 2.1, Cholesterol 188.4, Sodium 198.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1.2, Protein 6.6

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