Made with Spanish and kalamata olives, tangy Olive Salad fills the center of deviled eggs.
This recipe goes with Muffuletta Deviled Eggs
Southern Living NOVEMBER 2013
Pulse pickled vegetables, pimiento-stuffed Spanish olives, kalamata olives, olive oil, capers, oregano, black pepper, minced garlic, paprika, and ground red pepper in a food processor 5 times or until coarsely chopped. Use immediately, or refrigerate up to 1 week.
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