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Deviled Eggs With Olives

American.Gourmet's picture
  Eggs 4 Large
  Mayonnaise 30 Milliliter (2 Tablespoons)
  Dijon mustard 1 Teaspoon
  Paprika 1⁄8 Teaspoon
  Chopped pimento stuffed green olives 35 Gram (1/4 Cup)
  Salt To Taste
  Freshly ground pepper To Taste
  Finely chopped parsley 15 Gram (1/4 Cup)

Fill a 1 1/2-quart sauce pan three-fourths full of water.
Place over high heat.
When water shows the first signs of a rolling boil, reduce heat so that only an occasional bubble glides upward from pan bottom.
Add eggs: adjust heat to keep water barely bubbling.
Cook for 12 minutes; then immediately plunge eggs into cold water to stop them cooking.
When eggs are cool, shell them and cut in half crosswise.
Carefully remove egg yolks and place in a small bowl; set egg white halves aside in an empty egg carton.
With a fork, mash yolks: stir in mayonnaise, mustard, and paprika.
Then stir in olives.
Season to taste with salt and pepper.
Generously fill egg white halves with yolk mixture.
For each serving, sandwich 2 egg halves together so a little filling is squeezed out at cut edges; then roll in parsley to define edge.
Wrap each serving in plastic wrap, twisting ends so wrapped egg resembles a bonbon.
Refrigerate until eggs are cold (at least 1 hour) or for up to 6 hours.

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