| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 12 deviled eggs |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 12 deviled eggs |
Ingredients
- 6 hard-boiled eggs**, peeled (See Cook’s Note)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon green olive juice
- red pepper spice
- salt and pepper
- 6 green olives
- 3 parsley sprigs, for garnish
Instructions
- Boil eggs 10-15 minutes until cooked. Place in ice water. Peel cleanly. Slice eggs lengthwise and place cooked egg yolks in a mixing bowl. Mix in the mayonnaise, dijon mustard, olive juice, salt and pepper into a whipped, smooth paste.
- Fill egg-white halves with the filling. Top with a sprinkling of red pepper seasoning. Garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 67 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 76 mg |
| Sodium | 82 mg |
| Serving Size | 1 of 12 servings |
| Calories | 67 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 76 mg |
| Sodium | 82 mg |
Reviews
Great recipe. enough said.
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