Deviled Eggs with Green Olive Garnish Recipe
Introduction
Deviled eggs are a classic appetizer that’s both creamy and flavorful. This version features a tangy filling enhanced with green olive brine and topped with a green olive garnish for an extra burst of flavor. Perfect for parties or a simple snack.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp cream cheese, softened
- 1 1/2 tsp Dijon mustard
- 1 tbsp olive brine (from the jar of green olives)
- 1 tbsp vodka (optional)
- Salt & black pepper to taste
- Paprika or smoked paprika, for sprinkling
- 6–12 green olives, pitted
- Cocktail picks or toothpicks
Instructions
- Step 1: Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit covered for 12 minutes. Drain and cool the eggs in ice water.
- Step 2: Peel the cooled eggs and slice each one in half lengthwise. Carefully scoop the yolks into a bowl.
- Step 3: Mash the yolks with mayonnaise, cream cheese, Dijon mustard, olive brine, and vodka (if using) until smooth. Season the mixture with salt and black pepper to taste.
- Step 4: Spoon or pipe the yolk mixture back into the egg white halves, filling each cavity evenly.
- Step 5: Lightly sprinkle paprika or smoked paprika over the filled eggs. Skewer each green olive with a cocktail pick and place it on top of each deviled egg.
- Step 6: Chill the deviled eggs in the refrigerator for about 30 minutes before serving. Arrange on a platter or individual dishes for a pretty presentation.
Tips & Variations
- Use smoked paprika for a deeper, smoky flavor that pairs beautifully with the olive brine.
- Substitute Greek yogurt for mayonnaise to lighten the filling while keeping creaminess.
- Omit vodka if you prefer a non-alcoholic version without compromising taste.
- Add a dash of hot sauce or cayenne for a subtle spicy kick.
Storage
Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture, add the olive garnish just before serving. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make deviled eggs ahead of time?
Yes, you can prepare the filling and fill the egg whites up to a day in advance. Keep them refrigerated and add the garnish just before serving to maintain freshness.
What can I use instead of cream cheese?
If you don’t have cream cheese, you can use sour cream or Greek yogurt for a slightly tangier filling. Both will keep the filling creamy and delicious.
PrintDeviled Eggs with Green Olive Garnish Recipe
Classic deviled eggs elevated with a creamy filling of mayonnaise, cream cheese, and a hint of olive brine, garnished with green olives for an extra burst of flavor and a visually appealing touch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 12 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Eggs
- 6 large eggs
Filling
- 3 tbsp mayonnaise
- 1 tbsp cream cheese, softened
- 1 1/2 tsp Dijon mustard
- 1 tbsp olive brine (from the jar of green olives)
- 1 tbsp vodka (optional)
- Salt & black pepper to taste
Garnish
- Paprika or smoked paprika
- 6–12 green olives, pitted
- Cocktail picks or toothpicks
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the pan from heat. Cover the pan and let the eggs sit for 12 minutes to ensure they are perfectly hard-boiled.
- Cool the eggs: Drain the hot water and transfer the eggs to a bowl of ice water to cool completely. This stops the cooking process and makes them easier to peel.
- Peel & prep: Carefully peel the cooled eggs. Slice each egg in half lengthwise and gently scoop out the yolks into a separate bowl, setting the whites aside.
- Make the filling: Mash the egg yolks with mayonnaise, softened cream cheese, Dijon mustard, olive brine, and optionally vodka until the mixture is smooth and creamy. Season with salt and black pepper to taste.
- Fill the eggs: Use a spoon or piping bag to evenly fill each egg white half with the yolk mixture, creating a smooth mound.
- Garnish: Lightly sprinkle the filled eggs with paprika or smoked paprika for color and flavor. Skewer each green olive with a cocktail pick and place it on top of each deviled egg to add a delicious finishing touch.
- Chill & serve: Refrigerate the deviled eggs for at least 30 minutes before serving. Arrange them on a platter or individual white dishes for an elegant presentation.
Notes
- Using ice water after boiling eggs helps in easy peeling.
- Vodka is optional but adds a subtle depth to the filling.
- You can use smoked paprika for a smoky flavor instead of regular paprika.
- Green olives make a great garnish but feel free to substitute with capers or pickled jalapeños for variation.
Keywords: deviled eggs, appetizer, green olive garnish, egg recipe, party snacks
