Introduction

These deviled eggs with green olive garnish offer a creamy, tangy twist on a classic appetizer. The addition of olive brine and optional vodka adds depth and a subtle zing, making them perfect for parties or a special snack.

Deviled Eggs with Green Olive Garnish Recipe - Recipe Image

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tbsp cream cheese, softened
1 1/2 tsp Dijon mustard
1 tbsp olive brine (from the jar of green olives)
1 tbsp vodka (optional)
Salt & black pepper to taste
Paprika or smoked paprika
6–12 green olives, pitted
Cocktail picks or toothpicks

Instructions

Step 1: Place the eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat and cover the pan. Let the eggs sit for 12 minutes.
Step 2: Drain the hot water and cool the eggs quickly in ice water to stop cooking. Peel the eggs once cool.
Step 3: Slice each egg lengthwise and gently scoop out the yolks into a bowl.
Step 4: Mash the yolks with mayonnaise, cream cheese, Dijon mustard, olive brine, and vodka (if using) until smooth. Season with salt and black pepper.
Step 5: Spoon or pipe the yolk mixture into the egg white halves, filling each cavity neatly.
Step 6: Sprinkle each filled egg with paprika or smoked paprika for color and flavor.
Step 7: Skewer one or two pitted green olives with a cocktail pick and place on top of each deviled egg.
Step 8: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

Use smoked paprika instead of regular paprika for a subtle smoky flavor.
To make filling easier to pipe, place the yolk mixture in a piping bag or a resealable bag with a small corner cut.
If you prefer a milder olive taste, reduce the olive brine to 1 teaspoon.
Substitute cream cheese with Greek yogurt for a lighter filling.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep the olives and picks separate until ready to serve for best texture. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make deviled eggs ahead of time?

Yes, you can prepare the filling and fill the egg whites a day in advance. Keep them covered and refrigerated, then add olives just before serving for best freshness.

What if I don’t have cream cheese?

You can substitute cream cheese with an equal amount of mayonnaise or Greek yogurt for a creamy texture, though the flavor will be slightly different.

Deviled Eggs with Green Olive Garnish Recipe

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Classic deviled eggs enhanced with a creamy filling of mayonnaise, cream cheese, Dijon mustard, and a unique twist of olive brine and optional vodka, topped with smoked paprika and garnished with green olives for a savory, tangy appetizer perfect for parties and gatherings.

Author: Lila
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 12 deviled egg halves (6 eggs, halved) 1x
Category: Appetizer
Method: Boiling
Cuisine: American

Ingredients

Scale

Eggs

6 large eggs

Filling

3 tbsp mayonnaise
1 tbsp cream cheese, softened
1 1/2 tsp Dijon mustard
1 tbsp olive brine (from the jar of green olives)
1 tbsp vodka (optional)
Salt & black pepper to taste

Garnishes

Paprika or smoked paprika, for sprinkling
6–12 green olives, pitted
Cocktail picks or toothpicks

Instructions

Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover it with a lid, and let the eggs sit in the hot water for 12 minutes to cook through.
Cool and peel: Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool completely, which makes peeling easier. Once cooled, peel the shells off carefully.
Prepare the egg yolks: Slice each egg in half lengthwise and gently scoop the yolks out into a separate mixing bowl, setting the whites aside for filling.
Make the filling: Mash the egg yolks with mayonnaise, softened cream cheese, Dijon mustard, olive brine, and vodka (if using) until you achieve a smooth, creamy consistency. Season the mixture with salt and black pepper to taste.
Fill the egg whites: Using a piping bag or a spoon, fill each egg white half with the creamy yolk mixture, ensuring an even distribution for a neat presentation.
Garnish the eggs: Lightly sprinkle each filled egg with paprika or smoked paprika for a pop of color and subtle smoky flavor. Skewer one or two green olives with cocktail picks or toothpicks and place them on top of each deviled egg as a finishing touch.
Chill and serve: Refrigerate the prepared deviled eggs for at least 30 minutes before serving. Arrange on a platter or individual white dishes for an appealing presentation.

Notes

Using olive brine adds a distinctive tangy flavor that complements the creamy filling.
Vodka is optional but adds a subtle sharpness; it can be omitted for a milder taste.
Adjust seasoning with salt and pepper according to your preference.
Make sure eggs are fully cooled before peeling to ensure smooth shells removal.
Deviled eggs can be prepared a few hours ahead and chilled for convenience.

Keywords: deviled eggs, appetizer, egg recipe, green olive garnish, party snacks, creamy filling, boiled eggs, classic deviled eggs