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

Elizabeth Williams, New Orleans, Louisiana
Recipe by Southern Living December 2007

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Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Makes 24 deviled eggs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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