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Deviled Eggs with Olives

These creamy Deviled Eggs with Olives deliver a zesty punch, elevating the classic treat with a briny twist, perfect for gatherings or a simple delight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Hard-Boiled Eggs (large, halved lengthwise) Use fresh eggs for the best yolk color.
  • 2 tablespoons Mayonnaise Regular mayonnaise works best.
  • 1 tablespoon Salted Butter Don't skimp on the butter for added depth.
  • 1 pinch black pepper Adjust to taste.
  • ΒΌ teaspoon paprika For garnish and flavor.
  • 12 pieces Green Olives (finely minced) Feel free to adjust amount based on taste.

Method
 

Preparation
  1. Boil the eggs until hard (9-12 minutes) and cool in ice water.
  2. Peel the eggs and slice them in half lengthwise. Scoop out the yolks and place in a bowl.
  3. Combine the egg yolks with mayonnaise, salted butter, black pepper, and minced olives. Mix until well combined.
Assembly
  1. Fill each egg white cavity with the yolk mixture generously.
  2. Optional: Top with a slice of olive and a sprinkle of paprika or pepper before serving.

Notes

These deviled eggs can be stored in the fridge for 3-4 days in a sealed container. Add toppings right before serving for freshness. For a vegan version, substitute mayonnaise with avocado.