This savory deviled egg recipe with hot sauce and green olives is guaranteed to be a hit! We love this vegetarian appetizer for brunch, a party or just an afternoon at home.
6 large eggs
1/2 cup finely minced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce (such as Tabasco or Crystal)
Paprika (optional)
Herb sprigs or sliced olives for garnish
In a saucepan, cover the eggs with at least an inch of cold water. Bring the eggs to a boil over high heat. Once the water comes to a boil, remove the pan from the heat, cover, and let sit for 15 minutes. Remove the eggs with a slotted spoon and place them into a bowl of ice water until cool. (Boiled eggs may be refrigerated in the shell for up to 2 days before continuing with the remainign steps.)
Peel eggs; cut in half lengthwise. Carefully remove the yolks, keeping whites intact.
Crumble yolks into a small bowl and mash well with a fork; add olives, mayonnaise, mustard, and pepper sauce; mix well. Spoon mixture into egg-white halves, or pipe with a pastry bag fitted with a very wide tip. (You can also place the mixture into a zip-top bag, cut off a corner, and pipe the mixture into the whites by gently squeezing on the bag.)
Arrange on a serving platter; sprinkle with paprika, if desired, and top with an herb sprig or a slice of olive. Keep well refrigerated until serving time.
