Savory Deviled Eggs

Savory Deviled Eggs

Serve these tasty snacks as soon as you make them, or refrigerate them up to 24 hours.

Southern Living DECEMBER 2007

  • Yield: Makes 24 deviled eggs
  • Prep time: 20 Minutes


  • 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


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.


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Savory Deviled Eggs Recipe