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Deviled Eggs with Olives Recipe
|Mayonnaise||30 Milliliter (2 Tablespoons)|
|Dijon mustard||1 Teaspoon|
|Chopped pimento stuffed green olives||35 Gram (1/4 Cup)|
|Freshly ground pepper||To Taste|
|Finely chopped parsley||15 Gram (1/4 Cup)|
Serving size: Complete recipe
Calories 568 Calories from Fat 445
% Daily Value*
Total Fat 49 g76.1%
Saturated Fat 9.2 g45.9%
Trans Fat 0 g
Cholesterol 867.3 mg
Sodium 821.3 mg34.2%
Total Carbohydrates 4 g1.3%
Dietary Fiber 1.2 g4.7%
Sugars 1.8 g
Protein 27 g53%
Vitamin A 51.4% Vitamin C 34.3%
Calcium 13.2% Iron 27.9%
*Based on a 2000 Calorie diet
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.