Deviled Eggs with Green Olives

Deviled eggs are a classic appetizer that can elevate any gathering, and when you add green olives to the mix, you create a delightful twist that’s both savory and satisfying. These Deviled Eggs with Green Olives are not only easy to make but also a wonderful addition to your party platter or a perfect snack for yourself. Let’s dive into why I love this recipe and how you can make it at home.

Why I Love This Recipe

This recipe has a unique flavor profile that sets it apart from traditional deviled eggs. The briny goodness of the green olives adds a burst of flavor that makes every bite exciting. Furthermore, they are so versatile; you can enjoy them as a summer picnic treat or a cozy winter snack. Plus, they are incredibly easy to prepare, making them an ideal choice for both seasoned cooks and beginners alike.

Shopping List

• 7 eggs (preferably a few weeks old)
• 10 medium-sized green olives, coarsely chopped
• 1 tablespoon finely chopped capers
• 4 tablespoons mayonnaise (see notes)
• 2 teaspoons Dijon mustard
• 1 teaspoon green olive juice from the jar
• Salt and fresh-ground black pepper to taste
• Extra olives for garnish

Before You Start: Equipment

• Medium saucepan for boiling eggs
• Mixing bowl for the filling
• Fork for mashing the egg yolks
• Spoon for filling the egg whites
• Chopping board and knife for preparing olives and capers
• Serving platter for presentation

Deviled Eggs with Green Olives in Steps

Step 1: Prepare the Eggs

Start by placing your eggs in a medium saucepan and covering them with cold water. Make sure there’s about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat.

Step 2: Boil and Cool the Eggs

Once boiling, cover the saucepan with a lid, remove it from heat, and let the eggs sit for 12-14 minutes. After that, transfer the eggs to an ice bath to cool them down quickly and stop the cooking process. This will help make peeling easier.

Step 3: Peel the Eggs

Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them under running water. This helps remove stubborn shell pieces. Set the peeled eggs aside.

Step 4: Make the Filling

Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites on a serving platter. Mash the yolks with a fork until they are fine and crumbly.

Step 5: Add Ingredients

To the mashed yolks, add the chopped green olives, capers, mayonnaise, Dijon mustard, olive juice, and a pinch of salt and pepper. Mix everything together until well combined. Adjust the seasoning to your taste.

Step 6: Fill the Egg Whites

Using a spoon or a piping bag, fill each egg white half with the yolk mixture. Don’t worry about making them perfect; a little rustic charm adds character!

Step 7: Garnish and Serve

Top each filled egg with a small piece of green olive for garnish. Serve immediately, or refrigerate until ready to serve. Enjoy your Deviled Eggs with Green Olives as a delicious appetizer or snack!

Spring to Winter: Ideas

• Serve these deviled eggs at a spring picnic alongside a refreshing Spinach Artichoke Dip.
• Pair them with a hearty soup, like Egg Drop Soup, for a cozy winter meal.
• Transform them into a main dish by serving them on a bed of greens with additional toppings.
• Include them in holiday spreads as a colorful and tasty finger food.

Avoid These Traps

• Don’t use very fresh eggs, as they can be harder to peel. A few weeks old is ideal.
• Be cautious with seasoning; always start with less salt and pepper, as the green olives add their own saltiness.
• Avoid overcooking the eggs to prevent a greenish ring around the yolks.
• Don’t skip the ice bath; it’s essential for easy peeling.

Freezer-Friendly Notes

Unfortunately, deviled eggs don’t freeze well due to their creamy texture. It’s best to prepare them fresh. However, you can make the filling ahead of time and store it in the refrigerator for up to 2 days. Just fill the egg whites right before serving for the best texture and flavor.

Your Questions, Answered

Can I use different types of olives?

Absolutely! While green olives add a unique flavor, you can experiment with black olives or even stuffed olives for a different taste. Just ensure they are coarsely chopped for easy mixing.

What can I substitute for mayonnaise?

If you’re looking for a healthier option, Greek yogurt works well as a substitute. It adds creaminess and a bit of tang, just like mayonnaise.

How do I store leftover deviled eggs?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Cover them with plastic wrap to prevent them from drying out.

Can I make these deviled eggs spicy?

Yes! If you love heat, add some chopped jalapeños or a dash of hot sauce to the filling for a spicy kick. Experimenting with flavors is part of the fun!

Reader Favorites

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Make It Tonight

Now that you have all the details, it’s time to get cooking! These Deviled Eggs with Green Olives are perfect for any occasion, from casual get-togethers to elegant dinner parties. They are sure to impress your guests and satisfy your cravings. So gather your ingredients, follow the steps, and enjoy a delicious treat that’s both wholesome and flavorful. Happy cooking!