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18 Ratings
5 star values:
3
4 star values:
1
3 star values:
8
2 star values:
5
1 star values:
1
Back to Olive-Garlic Deviled Eggs
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Olive-Garlic Deviled Eggs
Credit:
Mike Krautter
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Ingredients
Ingredient Checklist
8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
3 tablespoons finely chopped pitted olives, plus olive slivers for garnish
1 minced small garlic clove
Cook's Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Gallery
Olive-Garlic Deviled Eggs
Credit:
Mike Krautter
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Gallery
Olive-Garlic Deviled Eggs
Credit:
Mike Krautter
Olive-Garlic Deviled Eggs
Credit:
Mike Krautter
Olive-Garlic Deviled Eggs
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 16
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 3 tablespoons finely chopped pitted olives, plus olive slivers for garnish
- 1 minced small garlic clove
Directions
In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with olives and garlic in a food processor.
Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with olive slivers. Serve immediately, or chill up to 2 hours.
Cook's Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Cook’s Notes
Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.
Reviews
Add Rating & Review
18 Ratings
5 star values:
3
4 star values:
1
3 star values:
8
2 star values:
5
1 star values:
1
Reviews
Add Rating & Review
18 Ratings
5 star values:
3
4 star values:
1
3 star values:
8
2 star values:
5
1 star values:
1
Add Rating & Review
18 Ratings
5 star values:
3
4 star values:
1
3 star values:
8
2 star values:
5
1 star values:
1
18 Ratings
5 star values:
3
4 star values:
1
3 star values:
8
2 star values:
5
1 star values:
1
18 Ratings
5 star values:
3
4 star values:
1
3 star values:
8
2 star values:
5
1 star values:
1
- 5 star values:
- 3
- 4 star values:
- 1
- 3 star values:
- 8
- 2 star values:
- 5
- 1 star values:
- 1
All Reviews for Olive-Garlic Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Olive-Garlic Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
