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Deviled Eggs with Green Olive Garnish

Deviled Eggs with Green Olive Garnish for Effortless Elegance

Deviled Eggs with Green Olive Garnish offer a simple yet sophisticated twist on a classic appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 large Eggs Use large, fresh eggs for optimal texture and flavor.
  • 1/4 cup Mayonnaise Adds creaminess; Greek yogurt makes for a lighter alternative.
  • 2 tbsp Cream Cheese Enhances richness, although it can be omitted for a lighter dish.
  • 1 tbsp Dijon Mustard Introduces a tangy depth; substitute with honey mustard for a sweeter touch.
  • 1 tbsp Olive Brine Offers that signature salty, briny kick akin to a dirty martini.
  • 1 tbsp Vodka Optional; adds a playful twist.
For the Garnish
  • 1/4 cup Green Olives A vibrant topping that brings both flavor and visual appeal.
  • 1 tbsp Paprika Dust on top for a pop of color and a hint of smokiness.
Seasoning
  • 1 tbsp Salt Essential for balancing flavors.
  • 1 tbsp Pepper Adjust according to your taste preference.

Equipment

  • Saucepan
  • Slotted spoon
  • mixing bowl
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Start by placing large, fresh eggs in a spacious saucepan, covering them completely with cold water. Bring the water to a vigorous boil over medium-high heat. Once boiling, immediately cover the pot, remove it from the heat, and let the eggs sit for 12 minutes.
  2. After 12 minutes, carefully transfer the eggs to an ice water bath. Let the eggs chill for about 10 minutes to stop the cooking process.
  3. Once cool, tap each egg gently on a hard surface to crack the shell. Peel them under running water for easier removal. Slice the eggs in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with a fork, then blend in mayonnaise, cream cheese, Dijon mustard, olive brine, and vodka until creamy.
  4. Using a spoon or a piping bag, fill the hollowed egg whites with the yolk mixture. Ensure each half is packed well.
  5. Sprinkle paprika over each filled egg and top with a green olive.
  6. Refrigerate your garnished deviled eggs for at least 30 minutes before serving.

Nutrition

Serving: 1pieceCalories: 70kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 100mgPotassium: 60mgVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Prepare the filling a day in advance, storing it separately from the egg whites. Assemble and garnish just before serving to maintain freshness.

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