Serve these tasty snacks as soon as you make them, or refrigerate them up to 24 hours.
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
How to Make It
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.
Spoon yolk mixture evenly into egg white halves. Garnish, if desired.