Garlic and Olive Deviled Eggs

Something Familiar, Made Quietly Bolder

Deviled eggs have a way of disappearing before anyone admits to taking one. There's an honesty to them — no pretense, no ceremony — just the quiet satisfaction of something done simply and done well. This version leans into that honesty while deepening it: a low hum of garlic, the briny tenderness of kalamata olives folded gently beneath the surface. It doesn't reinvent a beloved thing. It just listens to it a little more carefully, and returns it to the table tasting like itself, only more so.

Ingredients

• 12 eggs
• 1/2 cups mayonnaise
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoons Alessi White Wine Vinegar
• 1/4 cups Vigo Pitted Calamata Olives, finely chopped, plus slices for garnish
• 1 1/2 teaspoons Alessi Garlic Puree
• Paprika, to taste

Instructions

1. In a medium saucepan, cover eggs with 1 inch of water.
2. Bring to a boil, then remove from heat and cover and let stand 12 minutes.
3. Run eggs under cold water until cool enough to handle.
4. Peel eggs and cut in half lengthwise.
5. Remove yolks and place in food processor with mayonnaise, mustard, vinegar, olives, and garlic; pulse until smooth.
6. Using a pastry bag, pipe yolk mixture into egg whites.
7. Garnish with olive slivers and paprika.
8. Serve immediately, or chill up to 2 hours.