Introduction

Deviled eggs are a timeless appetizer, and this version gets a delightful twist with a green olive garnish. Creamy, tangy, and perfectly seasoned, these deviled eggs are sure to impress at any gathering.

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 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 in a bowl of ice water until fully chilled.
Step 3: Peel the eggs carefully and slice them in half lengthwise. Scoop out the yolks into a mixing bowl.
Step 4: Mash the yolks with mayonnaise, softened cream cheese, Dijon mustard, olive brine, and vodka (if using) until smooth and creamy. Season with salt and black pepper to taste.
Step 5: Spoon or pipe the yolk mixture back into the egg white halves evenly.
Step 6: Sprinkle each filled egg with paprika or smoked paprika for color and flavor.
Step 7: Skewer each green olive with a cocktail pick or toothpick and place on top of each deviled egg as a garnish.
Step 8: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

For a richer texture, make sure the cream cheese is very soft before mixing.
If you prefer a milder olive flavor, reduce the olive brine to 1 teaspoon.
Use smoked paprika for a subtle smoky note that complements the olives well.
Skip the vodka if you want a kid-friendly or alcohol-free version.
Try adding finely chopped fresh herbs like chives or dill to the filling for extra freshness.

Storage

Store the deviled eggs covered in the refrigerator for up to 2 days. For best texture, add the olive garnish just before serving. Reheat is not recommended; these are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs ahead of time?

Yes, you can prepare the deviled eggs and filling a day in advance and store them separately. Assemble and garnish right before serving for the freshest presentation.

What can I use instead of vodka in the recipe?

If you prefer not to use vodka, you can simply omit it or substitute with a little extra olive brine or lemon juice to maintain the tangy flavor.

Deviled Eggs with Green Olive Garnish Recipe

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4.8 from 96 reviews

A classic deviled eggs recipe enhanced with a creamy filling of mayonnaise, cream cheese, Dijon mustard, and a hint of olive brine and vodka, garnished elegantly with green olives and paprika for a savory, tangy appetizer perfect for parties and gatherings.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 12 deviled egg halves 1x
Category: Appetizer
Method: Boiling
Cuisine: American
Diet: Low Fat

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

Garnish

Paprika or smoked paprika
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, then remove the saucepan from heat and let the eggs sit, covered, for 12 minutes.
Cool and peel: Drain the hot water and transfer the eggs to an ice water bath to cool completely. Once cooled, peel the eggs carefully.
Prepare the eggs: Slice the peeled eggs in half lengthwise and scoop out the yolks into a separate bowl.
Make the filling: Mash the egg yolks with mayonnaise, softened cream cheese, Dijon mustard, olive brine, and vodka (if using) until smooth. Season the mixture well with salt and black pepper to taste.
Fill the egg whites: Spoon or pipe the creamy yolk filling back into the hollowed egg white halves evenly.
Garnish: Sprinkle the stuffed eggs with paprika or smoked paprika for color and flavor. Skewer each green olive with a cocktail pick and place one on top of each deviled egg.
Chill and serve: Refrigerate the deviled eggs for at least 30 minutes to allow flavors to meld before serving on a platter or individual dishes.

Notes

For a boozy twist, vodka is optional but adds a subtle kick to the filling.
Using cream cheese adds richness and smooth texture to the creamy filling.
Green olive garnish provides a salty contrast and elegant presentation.
Ensure eggs are fully cooled before peeling to prevent white damage.
Store leftover deviled eggs covered in the refrigerator and consume within 2 days for best freshness.

Keywords: deviled eggs, appetizer, green olive garnish, party food, creamy filling, easy recipe