Best 8 Olive And Herb Deviled Eggs Recipes

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Olive and herb deviled eggs are a delectable appetizer or snack that offer a unique and flavorful twist on the classic deviled egg. The combination of olives and herbs imparts a savory and aromatic element that elevates this dish beyond the ordinary. Creating olive and herb deviled eggs is a simple and straightforward process that requires only a few basic ingredients and a bit of preparation. Whether you're hosting a party, looking for a quick and easy lunch or dinner option, or just craving a delightful treat, this guide will provide you with all the information and tips you need to craft the perfect olive and herb deviled eggs.

Here are our top 8 tried and tested recipes!

OLIVE AND HERB DEVILED EGGS



Olive and Herb Deviled Eggs image

Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 9

8 hard-cooked eggs
1/3 cup mayonnaise or salad dressing
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh marjoram leaves
2 tablespoons finely chopped fresh chives
1/2 teaspoon garlic pepper
1/2 cup chopped ripe olives
8 pitted ripe olives
Fresh parsley or marjoram sprigs or leaves, if desired

Steps:

  • Cut peeled eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.
  • Mix mashed yolks, mayonnaise, chopped herbs, garlic pepper and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprig or leaves.

Nutrition Facts : Calories 80, Carbohydrate 1 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg

VELVET SCRAMBLED EGGS WITH FRESH HERBS



Velvet Scrambled Eggs with Fresh Herbs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

9 large eggs
1/4 cup milk or cream, plus a splash
1/4 cup butter
1 tablespoon minced fresh marjoram or oregano
1 tablespoon minced fresh thyme
1/2 scallion, minced (green only)
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Lemon wedges, for serving
Green Salad, recipe follows
1 head green, red or butter lettuce, torn into small pieces (5 cups mesclun salad mix)
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

Steps:

  • In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
  • In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
  • Toss the green salad with the vinaigrette and serve.

HERBED DEVILED EGGS



Herbed Deviled Eggs image

James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 1 dozen

Number Of Ingredients 8

8 large eggs
1/2 cup mayonnaise
1 teaspoon grainy Dijon mustard
1 1/2 teaspoons sherry vinegar
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme, plus sprigs and leaves for garnish
1 teaspoon finely chopped fresh chives, plus snipped chives for garnish

Steps:

  • Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
  • Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
  • Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

SLIM DEVILED EGGS WITH HERBS



Slim Deviled Eggs with Herbs image

If you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they're perfect for any gathering or party. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 8

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 teaspoons minced chives
1 teaspoon dried parsley flakes
1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs and minced chives, optional

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, chives, parsley, tarragon, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with dill. Chill until serving.

Nutrition Facts : Calories 39 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

HERB DEVILED EGGS



Herb Deviled Eggs image

With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they're one of the few dishes fit for entertaining that's also so simple, you can probably throw them together on a moment's notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus.

Yield makes 1 dozen

Number Of Ingredients 9

6 large eggs
2 tablespoons your favorite or Homemade Mayonnaise (page 280)
4 cornichons or mini dill pickles, 3 minced and 1 thinly sliced
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1 tablespoon chopped fresh dill, plus more for garnish, if desired
1 teaspoon chopped fresh chives, plus more for garnish, if desired
1/8 teaspoon ground cayenne pepper
Sea salt and freshly ground black pepper

Steps:

  • Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
  • Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
  • Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
  • Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
  • Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
  • Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.

OLIVE-GARLIC DEVILED EGGS



Olive-Garlic Deviled Eggs image

With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 6

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
3 tablespoons finely chopped pitted olives, plus olive slivers for garnish
1 minced small garlic clove

Steps:

  • In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  • Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with olives and garlic in a food processor.
  • Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with olive slivers. Serve immediately, or chill up to 2 hours.

DEVILED EGGS WITH OLIVES



Deviled Eggs With Olives image

I found this in a Tapas cookbook I have. A twist on deviled eggs and very delicious. Easy to double or half the recipe.

Provided by packeyes

Categories     Lunch/Snacks

Time 20m

Yield 16 eggs, 8 serving(s)

Number Of Ingredients 10

8 eggs
2 whole pimientos, chopped with 16 pieces reserved (sweet red peppers)
8 green olives, chopped with 16 larger pieces reserved
5 tablespoons mayonnaise
8 drops hot sauce
1/8 teaspoon cayenne pepper
1 teaspoon mustard
salt
pepper
paprika

Steps:

  • Hardboil the eggs. Put eggs in a pan, cover with cold water, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Drain and run eggs under cold water. Let eggs cool.
  • Crack the eggs and remove the shells. Cut the eggs in half and carefully remove the yolks. Rub the yolks through a strainer into a medium-sized bowl.
  • Add the rest of the ingredients to the eggs and mix well.
  • Fill each egg white with the yolk mixture.
  • Using the reserved pimentos and olives, add one of each to top of every egg as decoration.
  • Dust with paprika.

Nutrition Facts : Calories 115.6, Fat 8.3, SaturatedFat 2.1, Cholesterol 188.4, Sodium 198.1, Carbohydrate 3.6, Fiber 0.4, Sugar 1.2, Protein 6.6

HERBED DEVILED EGGS



Herbed Deviled Eggs image

Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 1 dozen.

Number Of Ingredients 9

6 hard-boiled large eggs
2 tablespoons minced chives
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon minced fresh parsley
2-1/2 teaspoons prepared mustard
1 teaspoon snipped fresh dill
Salt and pepper to taste

Steps:

  • Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 116 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 113mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

Tips:

  • Choose the right eggs. Use large, fresh eggs for the best results. Older eggs may have a thinner shell, which can make them more difficult to peel.
  • Cook the eggs properly. To prevent the eggs from overcooking, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
  • Peel the eggs carefully. Once the eggs are cool, peel them under cold water. This will help to prevent the shells from sticking to the eggs.
  • Make the filling ahead of time. The filling can be made up to 24 hours in advance. This will save you time on the day you're serving the eggs.
  • Garnish the eggs before serving. Garnish the eggs with fresh herbs, such as chives, dill, or parsley. You can also use a sprinkle of paprika or a drizzle of olive oil.

Conclusion:

Olive and herb deviled eggs are a classic appetizer that is always a hit at parties and gatherings. They are easy to make and can be tailored to your own taste. With a little creativity, you can create a unique and delicious deviled egg recipe that will be sure to impress your guests.

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