Olive Deviled Eggs

Kimberly Kay


A tangy deviled egg recipe that uses olives and brown spicy mustard (this could also easily be prepared as egg salad!).


★★★★★ 2 votes

20 Min


  • 12
    hard-cooked eggs, cooled and peeled
  • 15
    green olives with pimentos
  • 1/2 c
  • 2 Tbsp
    spicy brown mustard
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    celery salt
  • ·
    paprika for garnish (optional)

How to Make Olive Deviled Eggs


  1. Slice cooled and peeled eggs in half lengthwise; carefully remove yolks; place yolks into a medium bowl and set whites and yolks aside.
  2. Slice each olive into thirds; set aside one slice for each egg; place remaining olives into the bowl with yolks; place in a food processor.
  3. Add in mayonnaise, mustard, celery salt and onion powder; pulse until mixture is smooth.
  4. Spoon or pipe yolk mixture into each egg white half; place a reserved olive slice on top.
  5. Garnish each with a pinch of paprika, if desired.
  6. Refrigerate until ready to serve.

Printable Recipe Card

About Olive Deviled Eggs

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