I make deviled eggs all year long, but these with green olives are a little bright and briny in the best possible way. They’re the kind of appetizer that disappears first at a party because the filling balances creaminess, tang, and a bit of olive bite. No one expects much fuss—just a small, perfect mouthful.

In this post I’ll walk you through everything from exactly what to buy to the quick, no-surprises method I use to cook the eggs and finish them with olive slices. There are small tricks—like using slightly older eggs and a dab of olive “juice”—that make assembly easier and flavor truer to the jarred olives you add.

Whether you’re making these for a potluck, a weeknight nibble, or a holiday spread, the recipe is forgiving and straightforward. I’ll include swaps if you can’t find an ingredient, common mistakes and how to fix them, and the best ways to store leftovers so the whites stay firm and the filling stays bright.

What You’ll Gather

Gather fresh, basic pantry items and a handful of olives and capers. The quantities are specific, so lay them out before you start. I like to cook one extra egg in case one cracks in the pot or during peeling.

Ingredients

7 eggs, preferably a few weeks old (I cook at least one extra in case an egg gets mangled!) — older eggs peel more easily; extra egg is insurance.
10 medium-sized green olives, coarsely chopped, plus more for garnish — the chopped olives add texture; reserve slices for a clean garnish.
1 T finely chopped capers — capers bring a lemony brine that lifts the filling.
4 T mayo (see notes) — provides creaminess and binds the yolks; use your preferred mayo.
2 tsp. Dijon mustard — adds a gentle tang and helps the filling hold together.
1 tsp. green olive “juice” from the jar — a concentrated olive flavor; reduces the need for extra salt.
salt and fresh-ground black pepper to taste — finish and balance; add sparingly at first.

Cook Deviled Eggs with Green Olives Like This

Place the 7 eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let the eggs sit 10–12 minutes. Transfer eggs to a bowl of cold water or ice bath and cool completely (about 5–10 minutes).
Peel the cooled eggs and cut each egg in half lengthwise. Gently remove the yolks and place the egg whites on a serving platter; put the yolks into a small bowl.
Mash the yolks with a fork until crumbly and mostly smooth.
Coarsely chop the 10 medium-sized green olives called for in the ingredients. Finely chop the 1 tablespoon capers. If you want olive slices for garnish, slice additional olives now and set them aside.
Add to the mashed yolks: 4 tablespoons mayo, 2 teaspoons Dijon mustard, and 1 teaspoon green olive juice from the jar. Stir in the coarsely chopped olives and the chopped capers. Mix until combined and smooth enough to pipe or spoon. Season with salt and freshly ground black pepper to taste.
Transfer the yolk mixture into a small plastic bag or pastry bag. Squeeze the mixture down into one corner, seal the bag, then cut a small tip from that corner. (If you prefer, you can spoon the mixture into the egg whites instead of piping.)
Pipe or spoon the yolk mixture into each egg white half, dividing it evenly.
Garnish each filled egg half with a slice of green olive. Chill briefly if desired, then serve.

The Upside of Deviled Eggs with Green Olives

These deviled eggs are compact flavor bombs. The yolk mixture is rich and creamy from the mayo, but the olives and capers cut through that richness with brine and texture. The Dijon mustard adds an undercurrent of sharpness so the filling doesn’t taste one-note.

This recipe is fast to scale up. Make a double batch for a crowd and keep assembly on a platter in the fridge for a few hours. They travel well to potlucks if you line a shallow container with paper towel and keep the platter chilled until serving.

They also pair well with simple cocktails—think sparkling wine or a light, citrusy beer. The olive garnish makes them feel tidy and slightly elevated, so they’re as fitting for weeknight nibbling as they are for holiday trays.

Budget & Availability Swaps

Olives: If medium green olives are expensive or sold out, use the green olives you can find; adjust salt if they’re packed in a salty brine. Kalamata or black olives will change the flavor profile—use them only if you want an earthier result.
Capers: If you don’t have capers, a small squeeze of lemon or a tiny pinch of lemon zest can mimic their brightness. Use sparingly to avoid turning the filling wet.
Mayo: Swap with Greek yogurt for a tangier, lighter filling but expect a thinner texture; reduce yogurt slightly or add a bit more mashed yolk for body.
Dijon mustard: Yellow mustard will work in a pinch but lacks the same depth; use about the same amount but taste as you go.

Equipment & Tools

Medium saucepan — to boil the eggs in a single layer.
Bowl of ice water or large bowl for cooling — quick cooling makes peeling easier.
Small bowl for the yolk mixture and fork — mash and combine ingredients here.
Knife and cutting board — for chopping olives and capers.
Small plastic bag or pastry bag (or spoon) — for piping the filling neatly into whites.
Serving platter — choose a shallow platter so eggs sit flat and are easy to pick up.

Common Errors (and Fixes)

Eggs are hard to peel

Problem: Fresh eggs are notoriously difficult to peel when hard-boiled. Fix: Use eggs that are a week or more old; the slight pH change inside helps the membrane separate. Rapid cooling in an ice bath after cooking also helps the shell come off cleanly.

Yolk filling is too dry or too wet

Problem: Dry, crumbly filling or a runny mixture that won’t pipe. Fix: If dry, add a little more mayo by teaspoons until it reaches a pipeable texture. If too wet (usually from too many liquid add-ins), stir in a bit more mashed yolk or a pinch of breadcrumbs to absorb excess moisture, or chill the mixture briefly to firm it up.

Filling tastes flat

Problem: Bland or one-note filling. Fix: Add the olive “juice” called for and taste before deciding on salt. A touch more Dijon or a tiny squeeze of lemon will brighten flavors. Remember capers bring brine, so salt cautiously.

Egg whites collapse or crack when piping

Problem: Filling too dense or eggs handled roughly. Fix: Be gentle when removing yolks and filling the whites. If the whites have a crack, nestle them on the platter with a little space so they don’t bump as you pipe. Use a wider piping tip or spoon to avoid forcing too much pressure into a small cavity.

Spring to Winter: Ideas

Spring: Add a few chopped fresh herbs—chives, parsley, or tarragon—mixed into the yolks for a fresh note.
Summer: Use them at a barbecue with a sprinkle of smoked paprika on top for a warm, smoky hint.
Fall: Stir in a tiny amount of grainy mustard for rustic depth that pairs well with roasted root vegetables.
Winter: Serve with a side board of olives, pickles, and cured meats for a cozy, shareable plate during holiday gatherings.

Behind-the-Scenes Notes

I bias toward slightly older eggs for hard-boiling because they peel more predictably; that saves time and preserves the whites’ shape. The instruction to remove the pan from heat and let the eggs sit in the hot water (instead of a rolling boil for the full time) gently cooks the eggs and reduces the likelihood of a rubbery white or a green ring around the yolk.

Green olive “juice” is listed for a reason: it concentrates the olive flavor without increasing the number of chopped olives, which can overwhelm the texture or make the filling too briny. Capers are finicky—in small quantities they’re brilliant; in larger ones they can dominate. Chop them fine and fold them in to spread little briny bursts through the mixture.

How to Store & Reheat

Storage: Arrange the filled eggs on a platter and cover tightly with plastic wrap, or store in a shallow airtight container in a single layer. Keep refrigerated and eat within 24–48 hours for best texture and safety. If you need to prepare the whites and filling in advance, store the whites and filling separately: the whites will keep up to 48 hours on their own, the yolk mixture in an airtight container up to 48 hours.

Reheat: Deviled eggs are best served chilled or at cool-room temperature. Avoid reheating filled deviled eggs in the microwave; the filling will warm unevenly and may become too soft. If you prefer them slightly less cold, remove from the fridge 15–20 minutes before serving.

Deviled Eggs with Green Olives FAQs

Can I make these ahead of time?

Yes. You can hard-boil and peel the eggs a day ahead, keep the whites and yolk mixture separately, and assemble a few hours before serving. Once filled, refrigerate and serve within 24–48 hours for best texture.

What if I don’t have a pastry bag?

Use a small plastic sandwich bag with a tiny corner snipped off, or simply spoon the mixture into the whites—less precise but perfectly fine for casual gatherings.

Why use capers?

Capers add a lemony, saline pop that complements the olives. If you’re avoiding capers, add a splash of lemon juice and a pinch of extra salt to make up for the missing brightness.

Can I reduce the mayo?

Yes. Reduce mayo by tablespoons and check texture; if it gets too dry, add a teaspoon of olive juice or a small extra yolk to maintain a smooth, creamy consistency.

See You at the Table

Deviled Eggs with Green Olives is a small, confident appetizer—easy to make, easy to scale, and full of character. Keep the flavors balanced and the filling just the right texture, and you’ll have a plate that vanishes fast. If you try them, tell me what garnish you used—extra olive slices, a sprinkle of paprika, or a fresh herb can change the vibe but never the comfort.

Happy cooking and see you at the table. — A.

Print Recipe Save it for later

Deviled Eggs with Green Olives

Classic deviled eggs flavored with coarsely chopped green olives and capers for a briny, tangy filling.

Prep Time18

Cook Time35

Total Time1 23

Servings: 4 servings

Ingredients

7 eggs preferably a few weeks old (I cook at least one extra in case an egg gets mangled!)
10 medium-sized green olives coarsely chopped, plus more for garnish
1 T finely chopped capers
4 T mayo see notes
2 tsp. Dijon mustard
1 tsp. green olive “juice” from the jar
salt and fresh-ground black pepper to taste

Instructions

Place the 7 eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let the eggs sit 10–12 minutes. Transfer eggs to a bowl of cold water or ice bath and cool completely (about 5–10 minutes).
Peel the cooled eggs and cut each egg in half lengthwise. Gently remove the yolks and place the egg whites on a serving platter; put the yolks into a small bowl.
Mash the yolks with a fork until crumbly and mostly smooth.
Coarsely chop the 10 medium-sized green olives called for in the ingredients. Finely chop the 1 tablespoon capers. If you want olive slices for garnish, slice additional olives now and set them aside.
Add to the mashed yolks: 4 tablespoons mayo, 2 teaspoons Dijon mustard, and 1 teaspoon green olive juice from the jar. Stir in the coarsely chopped olives and the chopped capers. Mix until combined and smooth enough to pipe or spoon. Season with salt and freshly ground black pepper to taste.
Transfer the yolk mixture into a small plastic bag or pastry bag. Squeeze the mixture down into one corner, seal the bag, then cut a small tip from that corner. (If you prefer, you can spoon the mixture into the egg whites instead of piping.)
Pipe or spoon the yolk mixture into each egg white half, dividing it evenly.
Garnish each filled egg half with a slice of green olive. Chill briefly if desired, then serve.