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Olive Deviled Eggs

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Member since 2008

Serves 12 | Prep Time 30 minutes | Cook Time


12 hard-cooked eggs, cooled and peeled
15 green olives with pimentos
1/2 cup of mayonnaise
2 tablespoons of spicy brown mustard
1/2 teaspoon of onion powder
1/2 teaspoon of celery salt
Paprika for garnish (optional)

Slice cooled and peeled eggs in half lengthwise; carefully remove yolks; place yolks into a medium bowl; set whites and yolks aside.

Slice each olive into thirds; set aside one slice for each egg; place remaining olives into a bowl with yolks; place in a food processor.

Add in mayonnaise, mustard, celery salt and onion powder; pulse until mixture is smooth.

Spoon or pipe yolk mixture into each egg white half; place a reserved olive slice on top.

Garnish each with a pinch of paprika, if desired.

Refrigerate until ready to serve.

Pairs Well With


This is a tangy deviled egg recipe that used olives and spicy brown mustard (this could also be easily made as an egg salad!).

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