Our Recipe Archive

Briny, creamy, and full of personality, Olive-Stuffed Deviled Eggs are a bold twist on the classic. Chopped green olives add a salty punch, while a touch of olive brine and mustard keeps the filling tangy and smooth. Perfect for olive lovers and cocktail hour alike.

Main Ingredients (Updated):

• Eggs (6 large)
• Mayonnaise (3 tablespoons)
• Mustard (½ teaspoon)
• Green Olives (3 tablespoons, finely chopped)
• Olive Brine (1 teaspoon)
• Salt (⅛ teaspoon)
• Black Pepper (⅛ teaspoon)
• Paprika (for garnish)

Meal Type:

• Appetizers
• Snacks

Cooking Method:

• Stovetop

Basic Cooking Steps (Updated):

1. Boil the Eggs: Place 6 eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath and cool completely.
2. Peel & Halve: Peel eggs and slice in half lengthwise.
3. Make the Filling:
   • Scoop yolks into a bowl and mash with a fork.
   • Add 3 tablespoons mayonnaise, ½ teaspoon mustard, 3 tablespoons finely chopped green olives, 1 teaspoon olive brine, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
   • Stir until the mixture is smooth and evenly combined.
4. Fill the Eggs: Spoon or pipe into the egg white halves.
5. Garnish: Sprinkle with paprika or top with extra olive slices or herbs.
6. Serve or Chill: Enjoy immediately or refrigerate for up to 24 hours, covered.

Recipe Links (External Sources):

• Food.com – Deviled Eggs with Green Olives
• Kalyn’s Kitchen – Green Olive Deviled Eggs
• Food.com – Cream Cheese and Olive Deviled Eggs
• Betty Crocker – Olive and Herb Deviled Eggs