Olive and Herb Deviled Eggs

Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.

  • prep time 60 min
  • total time 60 min
  • ingredients 9
  • servings 16

Ingredients

8
hard-cooked eggs
1/3
cup mayonnaise or salad dressing
2
tablespoons finely chopped parsley
2
tablespoons finely chopped fresh marjoram leaves
2
tablespoons finely chopped fresh chives
1/2
teaspoon garlic pepper
1/2
cup chopped ripe olives
8
pitted ripe olives
Fresh parsley or marjoram sprigs or leaves, if desired
  • 1 Cut peeled eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.
  • 2 Mix mashed yolks, mayonnaise, chopped herbs, garlic pepper and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprig or leaves.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    80
    (
    Calories from Fat
    65),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    110mg
    110%;
    Total Carbohydrate
    1g
    1%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Iron
    2%;
    Exchanges:
    1 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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