Deviled Eggs With Green Olives |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a slightly salty switch from the usual sweet or spicy versions of deviled eggs that most people make. Everybody says they love them even if they hate olives. I get a kick out of some people who discard the olive garnish before they eat the egg. Usually I try to use salad olives so that I can use at least as much pimento as green olive. Ingredients:
6 eggs, hard-cooked and peeled |
2 tablespoons hellmann's mayonnaise |
1/4 cup pimento-stuffed green olives, finely chopped |
1 stalk celery, finely chopped |
1 dash black pepper |
paprika (garnish) (optional) |
Directions:
1. Cut cooked eggs lengthwise into halves.
2. Separate yolks from whites.
3. Mash yolks with a food processer or in a bowl with a fork.
4. Mix yolks, mayonnaise, olives with pimentos, celery, and black pepper.
5. Fill egg whites with all of the yolk mixture.
6. Arrange on a dish and garnish with a paprika sprinkle or stuffed olive slices.
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