Deviled eggs are a notorious staple to most tables set for large gatherings. Easy to make, they are a tasty contribution and the perfect size to squeeze onto any plate. This recipe is just like the classic, but with a salty twist– we add green olives instead of relish. And let me tell you, it is SO good.
The salt from the olives packs a large amount of flavor, meaning there’s no additional seasoning required. This recipe is certain to be a crowd pleaser and will set your deviled eggs apart from the rest.
- 4 eggs, hardboiled (feel free to double or triple the recipe)
- 2 TBSP mayonaise
- 1/2 TSP yellow mustard
- 1/2 cup stuffed green olives
- Paprika sprinkled to taste
First, put eggs in pot of water on the stove and bring to a boil. Leave on a rolling boil for 5-7 minutes.
While the eggs are boiling, chop the green olives into small chunks.
Take a small mixing bowl and mix in the green olives, mayonnaise and mustard.
Once the eggs are boiled, slice them lengthwise and remove the yolks and put the yolks in the mixing bowl with the other ingredients. This can be done by lightly squeezing the eggs. If the egg is too delicate, scoop out the yolks.
Next, mix the ingredients in the bowl and scoop out into the eggs. Finally, sprinkle paprika to tase on top (optional).
If you have any remaining filling, you can also serve this in a dish with crackers, or eat it like egg salad.
And that’s it! Simple, easy and inexpensive, these deviled eggs are the perfect recipe for any gathering or even just a snack. Bon appetite!