Food & Cooking Recipes Appetizers Deviled Egg Recipes Olive-Garlic Deviled Eggs 3.0 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 25 mins Total Time: 50 mins Yield: 16 With Kalamata olives and garlic flavoring the yolk, these deviled eggs have a Mediterranean flavor. Ingredients 8 large eggs ⅓ 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 Directions 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. Cook's Notes Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites. Rate it Print