Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.
Olive and Herb Deviled Eggs
- Prep Time 60 min
- Total 60 min
- Servings 16
- Ingredients 9
Ingredients
- 8 hard-cooked eggs
- 1/3 cup mayonnaise or salad dressing
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped fresh marjoram leaves
- 2 tablespoons finely chopped fresh chives
- 1/2 teaspoon garlic pepper
- 1/2 cup chopped ripe olives
- 8 pitted ripe olives
- Fresh parsley or marjoram sprigs or leaves, if desired
Instructions
-
Step1Cut peeled eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.
-
Step2Mix mashed yolks, mayonnaise, chopped herbs, garlic pepper and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprig or leaves.
Nutrition
80
Calories
7g
Total Fat
3g
Protein
1g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 80
- Calories from Fat
- 65
- Total Fat
- 7g
- Saturated Fat
- 1g
- Cholesterol
- 110mg
- Sodium
- 110mg
- Total Carbohydrate
- 1g
- Dietary Fiber
- 0g
- Protein
- 3g
% Daily Value*:
- Iron
- 2%
- 2%
Exchanges:
1 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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