Deviled Eggs with Green Olives

These Deviled Eggs with Green Olives are a savory twist on a classic appetizer, perfect for any gathering!

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

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.
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.
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.
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.
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.
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!
Top each filled egg with a small piece of green olive for garnish. Serve immediately, or refrigerate until ready to serve.