Deviled Eggs with Olives Recipe
Ingredients
| Eggs | 4 Large | |
| Mayonnaise | 2 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| Pimento | 1/4 Cup (16 tbs), chopped | |
| Ground pepper | 1 To taste | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Salt | To Taste |
Directions
Fill a 1 1/2-quart sauce pan three-fourths full of water.
Place over high heat.
When water shows the first signs of a rolling boil, reduce heat so that only an occasional bubble glides upward from pan bottom.
Add eggs: adjust heat to keep water barely bubbling.
Cook for 12 minutes; then immediately plunge eggs into cold water to stop them cooking.
When eggs are cool, shell them and cut in half crosswise.
Carefully remove egg yolks and place in a small bowl; set egg white halves aside in an empty egg carton.
With a fork, mash yolks: stir in mayonnaise, mustard, and paprika.
Then stir in olives.
Season to taste with salt and pepper.
Generously fill egg white halves with yolk mixture.
For each serving, sandwich 2 egg halves together so a little filling is squeezed out at cut edges; then roll in parsley to define edge.
Wrap each serving in plastic wrap, twisting ends so wrapped egg resembles a bonbon.
Refrigerate until eggs are cold (at least 1 hour) or for up to 6 hours.
Place over high heat.
When water shows the first signs of a rolling boil, reduce heat so that only an occasional bubble glides upward from pan bottom.
Add eggs: adjust heat to keep water barely bubbling.
Cook for 12 minutes; then immediately plunge eggs into cold water to stop them cooking.
When eggs are cool, shell them and cut in half crosswise.
Carefully remove egg yolks and place in a small bowl; set egg white halves aside in an empty egg carton.
With a fork, mash yolks: stir in mayonnaise, mustard, and paprika.
Then stir in olives.
Season to taste with salt and pepper.
Generously fill egg white halves with yolk mixture.
For each serving, sandwich 2 egg halves together so a little filling is squeezed out at cut edges; then roll in parsley to define edge.
Wrap each serving in plastic wrap, twisting ends so wrapped egg resembles a bonbon.
Refrigerate until eggs are cold (at least 1 hour) or for up to 6 hours.
Chef
