Olive Deviled Eggs
  • Servings: 12
  • Preparation Time: 30 minutes
  • 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)
  1. Slice cooled and peeled eggs in half lengthwise; carefully remove yolks; place yolks into a medium bowl; set whites and yolks aside.
  2. 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.
  3. Add in mayonnaise, mustard, celery salt and onion powder; pulse until mixture is smooth.
  4. Spoon or pipe yolk mixture into each egg white half; place a reserved olive slice on top.
  5. Garnish each with a pinch of paprika, if desired.
  6. Refrigerate until ready to serve.
This is a tangy deviled egg recipe that used olives and spicy brown mustard (this could also be easily made as an egg salad!).