Olive and Herb Deviled Eggs
Ingredients
- 8 hard-cooked eggs
- 1 ⁄3 cup mayonnaise or salad dressing
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh marjoram leaves
- 2 tablespoons finely chopped fresh chives
- 1 ⁄2 teaspoon garlic-pepper blend
- 1 ⁄2 cup chopped ripe olives
- 8 pitted ripe olives
- Fresh parsley or marjoram sprigs or leaves if desired
Instructions
- With rippled vegetable cutter or sharp knife, cut peeled eggs lengthwise in half.
- Carefully remove yolks and place in small bowl; mash with fork.
- Reserve egg white halves.
- Mix mashed yolks, mayonnaise, chopped herbs, garlic-pepper blend 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.
Notes & Wine Advice
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. However, feel free to substitute basil for the marjoram or parsley, or top with a cherry tomato wedge instead of an olive slice. Prepare the stuffed eggs up to 24 hours in advance. Refrigerate in a tightly covered container until serving time.
Nutrition values
Calories: 80 kcal