Garlic and Olive Deviled Eggs
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 10-12 servings
Ingredients
- 12 eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons Alessi White Wine VinegarAdd Alessi White Wine Vinegar to cart
- 1/4 cup Vigo Pitted Calamata Olives, finely chopped, plus slices for garnishAdd Vigo Pitted Calamata Olives, finely chopped, plus slices for garnish to cart
- 1 1/2 teaspoons Alessi Garlic PureeAdd Alessi Garlic Puree to cart
- Paprika, to taste
Directions
In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil, then remove from heat and cover and let stand 12 minutes. Run eggs under cold water until cool enough to handle.
Peel eggs and cut in half lengthwise. Remove yolks and place in food processor with mayonnaise, mustard, vinegar, olives, and garlic; pulse until smooth.
Using a pastry bag, pipe yolk mixture into egg whites. Garnish with olive slivers and paprika. Serve immediately, or chill up to 2 hours.