Green olives with pimento are the secret ingredient to these Green Olive Deviled Eggs that are a great change up from the traditional deviled eggs. A big dose of fresh herbs adds to this easy appetizer.
Green Olive Deviled Eggs
As much as I love sweet, I’m almost tempted to say that I like salty even more. Which is probably one reason why I really, really love these Green Olive Deviled Eggs. They take your traditional deviled egg and give you a good dose of saltiness from the olives, and then a freshness from the herbs.
Of all the deviled egg recipes here on Taste and Tell, this deviled egg recipe might seem like the one that is a little bit more out there, but trust me when I say you need to try it. Especially if you love a bit of saltiness like I do!
Ingredients in these Green Olive Deviled Eggs
- Boiled Eggs – you can make these ahead of time! I don’t like peeling them and cutting them until I am ready to use them, though, but that is a personal preference.
- Green Olives with Pimento – these are super easy to find at any grocery store. Usually with the canned olives or with the Italian ingredients – these will come in a jar.
- Mayonnaise – a typical deviled egg ingredient.
- Mustard – you’ll need just your regular yellow mustard, although you could always swap in a dijon or grainy mustard.
- Pickle Relish – I usually just have sweet relish on hand. If you don’t like that bit of sweetness, make sure you use dill pickle relish, or chop up some dill pickle.
- Fresh Parsley – I really prefer the flat Italian parsley to the curly parsley, but either will work.
- Fresh Dill – fresh dill is one of my favorite herbs and is worth getting fresh. It is the perfect flavor for these eggs.
- Hot Sauce – any hot sauce that you love will work here.
- Salt and Pepper – I always encourage you to taste and then season. Sometimes you’ll need a lot, and sometimes you won’t.
More Deviled Egg Recipes:
50 Deviled Egg Recipes
Caesar Deviled Eggs
Asian Deviled Eggs
Spicy Southwestern Deviled Eggs
Deviled Ham and Eggs
Deviled Eggs with Bacon
Tools Used to Make these Green Olive Deviled Eggs
- You can traditionally boil your eggs, or I like to use my Instant Pot and pressure cook them.
- If I’m using a piping bag, I prefer to use a disposable piping bag.
- Also if you are using a piping bag and tip, make sure you use a tip that is large enough so that the olive pieces can easily go through.
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Green olives with pimento are the secret ingredient to these Green Olive Deviled Eggs that are a great change up from the traditional deviled eggs. A big dose of fresh herbs adds to this easy appetizer.
Ingredients
- 12 large boiled eggs
- 1 cup green olives with pimento, finely chopped
- 3 tablespoons mayonnaise
- 2 tablespoons prepared yellow mustard
- 2 tablespoons pickle relish
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- A few dashes of hot sauce
- Salt and pepper
Instructions
- Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
- Use a fork to break up the yolks. Add the mayonnaise, mustard, relish, parsley, dill, and hot sauce. Stir to combine, then season to taste with salt and pepper.
- Use either a piping bag fitted with an open star tip, or a ziplock bag with the corner cut off to pipe the filling into the egg whites.
- If desired, garnish with additional parsley and dill.
- Serve immediately or refrigerate until ready to serve.
Notes
Adapted from The Rachael Ray Show
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1 egg half
- Calories: 63
- Sugar: 0 g
- Sodium: 269 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 94 mg
Keywords: green olive deviled eggs, deviled eggs
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