Deviled Eggs

Deviled Eggs

This savory deviled egg recipe with hot sauce and green olives is guaranteed to be a hit! We love this vegetarian appetizer for brunch, a party or just an afternoon at home.


  • prep
  • cook
  • 12 servings

Ingredients

  • 6 large eggs

  • 1/2 cup finely minced Lindsay┬« Pimiento Stuffed Spanish Manzanilla Olives

  • Or use Lindsay┬« Pimientos and Lindsay┬« Pitted Spanish Manzanilla Olives, drained

  • 2 tablespoons light mayonnaise

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon hot pepper sauce (such as Tabasco or Crystal)

  • Paprika (optional)

  • Herb sprigs or sliced olives for garnish


Cooking Directions

  1. In a saucepan, cover the eggs with at least an inch of cold water. Bring the eggs to a boil over high heat. Once the water comes to a boil, remove the pan from the heat, cover, and let sit for 15 minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water until cool. (Boiled eggs may be refrigerated in the shell for up to 2 days before continuing with the remainign steps.)

  2. Peel eggs; cut in half lengthwise. Carefully remove the yolks, keeping whites intact.

  3. Crumble yolks into a small bowl and mash well with a fork; add olives, mayonnaise, mustard, and pepper sauce; mix well. Spoon mixture into egg-white halves, or pipe with a pastry bag fitted with a very wide tip. (You can also place the mixture into a zip-top bag, cut off a corner, and pipe the mixture into the whites by gently squeezing on the bag.)

  4. Arrange on a serving platter; sprinkle with paprika, if desired, and top with an herb sprig or a slice of olive. Keep well refrigerated until serving time.


Nutrition

  • Calories56
  • Fat4g
  • Protein3g
  • Cholesterol107mg
  • Total Carbs1g
  • Fiber0g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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