Green olives with pimento are the secret ingredient to these Green Olive Deviled Eggs that are a great change up from the traditional deviled eggs. A big dose of fresh herbs adds to this easy appetizer.
Green Olive Deviled Eggs
As much as I love sweet, I’m almost tempted to say that I like salty even more. Which is probably one reason why I really, really love these Green Olive Deviled Eggs. They take your traditional deviled egg and give you a good dose of saltiness from the olives, and then a freshness from the herbs.
Of all the deviled egg recipes here on Taste and Tell, this deviled egg recipe might seem like the one that is a little bit more out there, but trust me when I say you need to try it. Especially if you love a bit of saltiness like I do!
Ingredients in these Green Olive Deviled Eggs
- Boiled Eggs – you can make these ahead of time! I don’t like peeling them and cutting them until I am ready to use them, though, but that is a personal preference.
- Green Olives with Pimento – these are super easy to find at any grocery store. Usually with the canned olives or with the Italian ingredients – these will come in a jar.
- Mayonnaise – a typical deviled egg ingredient.
- Mustard – you’ll need just your regular yellow mustard, although you could always swap in a dijon or grainy mustard.
- Pickle Relish – I usually just have sweet relish on hand. If you don’t like that bit of sweetness, make sure you use dill pickle relish, or chop up some dill pickle.
- Fresh Parsley – I really prefer the flat Italian parsley to the curly parsley, but either will work.
- Fresh Dill – fresh dill is one of my favorite herbs and is worth getting fresh. It is the perfect flavor for these eggs.
- Hot Sauce – any hot sauce that you love will work here.
- Salt and Pepper – I always encourage you to taste and then season. Sometimes you’ll need a lot, and sometimes you won’t.
More Deviled Egg Recipes:
50 Deviled Egg Recipes
Caesar Deviled Eggs
Asian Deviled Eggs
Spicy Southwestern Deviled Eggs
Deviled Ham and Eggs
Deviled Eggs with Bacon
Tools Used to Make these Green Olive Deviled Eggs
- You can traditionally boil your eggs, or I like to use my Instant Pot and pressure cook them.
- If I’m using a piping bag, I prefer to use a disposable piping bag.
- Also if you are using a piping bag and tip, make sure you use a tip that is large enough so that the olive pieces can easily go through.
Green Olive Deviled Eggs
Ingredients
- 12 large boiled eggs
- 1 cup green olives with pimento finely chopped
- 3 tablespoons mayonnaise
- 2 tablespoons prepared yellow mustard
- 2 tablespoons pickle relish
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- A few dashes of hot sauce
- Salt and pepper
Instructions
- Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
- Use a fork to break up the yolks. Add the mayonnaise, mustard, relish, parsley, dill, and hot sauce. Stir to combine, then season to taste with salt and pepper.
- Use either a piping bag fitted with an open star tip, or a ziplock bag with the corner cut off to pipe the filling into the egg whites.
- If desired, garnish with additional parsley and dill.
- Serve immediately or refrigerate until ready to serve.
Billy says
What a great recipe. Definitely trying this soon. Thank you for this!
Cortney Fowles says
Curious, do you just mix the olives with it or to it?