Dirty Deviled Eggs

This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling.

  • Yield: Makes 2 dozen
Dirty Deviled Eggs

Photography: Paul Costello

Source: Martha Stewart Living, September 2010

Ingredients

  • 12 large eggs
  • 2/3 cup creme fraiche or sour cream
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon finely grated lemon zest
  • 1/3 cup finely chopped black or green olives
  • Coarse salt and freshly ground pepper
  • Garnish: 24 thin black or green olive slices

Directions

  1. Place eggs in a large pot, and cover with cold water by 1 inch. Bring to a boil. Immediately remove from heat, and let stand, covered, for 13 minutes. Drain, and run under cold water to cool.

  2. Peel eggs; slice a bit of the white off each short side so they can sit flat. Halve crosswise, and remove yolks. Mash yolks with creme fraiche, mustard, and lemon zest. Pass through a sieve. Stir in olives. Season with salt and pepper. Spoon or pipe yolk mixture into hollow of each egg white. Garnish each egg with an olive slice.

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