Savory Deviled Eggs

Southern Living
Serve these tasty snacks as soon as you make them, or refrigerate them up to 24 hours.
Makes 24 deviled eggs


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1 dozen large hard-cooked eggs, peeled
2 garlic cloves, minced
3 tablespoons chopped black olives
1 teaspoon grated lemon rind
1/2 cup olive oil
Salt and pepper to taste
Hot sauce to taste
Garnish: chopped fresh parsley


Prep: 20 Minutes

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Process yolks, garlic, olives, and lemon rind in a food processor until combined, stopping to scrape down sides. With food processor running, gradually pour olive oil through food chute in a slow, steady stream, processing until mixture thickens. Stir in salt, pepper, and hot sauce to taste.

2. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Created date

November 2007