Deviled Eggs with Green Olive Garnish Recipe
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.
- 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
