ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Savory Deviled Eggs

Prep time 20 mins
Yield Makes 24 deviled eggs
Serve these tasty snacks as soon as you make them, or refrigerate them up to 24 hours.

Ingredients

  • 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

  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.