Description
Green Olive Deviled Eggs offer a bold and elegant twist on a classic appetizer. Featuring creamy yolk filling enhanced by tangy, briny green olives and a hint of lemon zest, these deviled eggs are easy to make, customizable, and perfect for gatherings or everyday snacks. Their vibrant green hue, smooth texture, and savory flavor will impress guests and elevate your appetizer game.
Ingredients
Scale
Main Ingredients
- 6 large eggs (hard-boiled)
- 1/4 cup green olives, pitted and finely chopped
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Optional Garnishes
- Paprika or smoked paprika, for sprinkling
- Fresh herbs (parsley, chives, dill), finely chopped
- Small olive slices
Optional Variations
- Finely chopped jalapeños or a dash of hot sauce (for a spicy kick)
- Shredded cheddar or crumbled feta cheese (for cheesy goodness)
- Fresh basil, dill, or tarragon mixed into the yolk (for herbaceous freshness)
- Mash avocado or vegan mayonnaise in place of traditional mayo (for vegan-friendly version)
- Chopped toasted nuts or crispy bacon (for added crunch)
Instructions
- Boil the Eggs Perfectly: Place eggs in a pot and cover with cold water. Bring to a gentle boil, then remove from heat and cover. Let sit for 12 minutes to achieve firm but creamy yolks. Quickly cool in ice water to stop cooking and ease peeling.
- Prepare the Filling: Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and mash them in a bowl. Add mayonnaise, finely chopped green olives, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and creamy, adjusting seasoning to taste.
- Fill the Eggs: Using a spoon or a piping bag fitted with a star tip, evenly fill the hollowed egg whites with the yolk mixture. Piping creates a neat, elegant appearance and ensures indulgent bites.
- Garnish and Serve: Sprinkle with paprika or smoked paprika, fresh herbs, and a few small olive slices for visual appeal and extra flavor. Serve immediately or chill for at least 30 minutes to let flavors meld.
Notes
- Use eggs about a week old for easier peeling.
- Chop green olives finely to distribute flavor evenly and avoid large chunks.
- Use a piping bag for professional, neat presentation.
- Chill deviled eggs for at least 30 minutes before serving to enhance flavor melding.
- Prepare filling and egg whites separately if making ahead to maintain freshness.
- Store leftovers in an airtight container refrigerated up to 2 days; keep filling and whites separate if prepared in advance.
- Freezing is not recommended due to textural changes.
- Serve cold or at room temperature for best flavor; reheating is not advised.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 90
- Sugar: 0.3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 5g
- Cholesterol: 145mg