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Olive and Herb Deviled Eggs

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Olive and Herb Deviled Eggs
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 16
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Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.

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

Directions

  • 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.
Tips  

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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
80
(
Calories from Fat
65
)
Daily Value
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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