How do you improve upon something as savory as deviled eggs? Add the salty, sumptuous flavor of plump, firm olives. This sinfully delicious recipe might just make you the most popular person or at your next potluck.


  • 6 extra-large or jumbo eggs
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon of finely ground black pepper
  • 2 queen-sized pimento-stuffed olives plus more for garnish
  • Paprika


Place eggs in a 3-quart sauce pan and cover by 2 inches with very hot water, bring to a boil and immediately shut off to let rest in pan for 15 min. During resting time, you may turn the burner on briefly to ensure that you have very hot water for the finish. After 15 min., drain the hot water off and run cold water over the egg to cool.

When eggs are completely cool, peel eggs carefully and slice them in half lengthwise. (Consider using a crinkle cut knife or slicer.) Carefully remove the yolks and place in a small bowl, add the mayonnaise, mustard and ground pepper. With a hand mixer, blend all ingredients until very well blended and smooth. If your egg mixture seems a bit dry, you may add a touch more mayonnaise or a bit of the olive brine and blend well. Chop 2 pimento-stuffed queen olives very fine and fold them into the egg mixture. Mix well.

Fill the egg white portion with the egg yolk mixture. (Consider using a pastry bag fitted with a #1M fluted tip or carefully use a teaspoon.) When finished, garnish with a very thin slice of pimento-stuffed olive or chopped olives. Finish with a slight sprinkle of paprika. If you wish you may add more chopped olives to you egg mixture, depending on how much you love olives. Enjoy!