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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (1)

36 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 13
  • 2 star values: 9
  • 1 star values: 1
Rating: Unrated
This is one of the six deviled egg recipes from this site that I made for christmas; the green olive was bad, the black olive was good. It may have been the brand of green olive that bought. There are thousands of different kinds of olives, I may try a different kind next time. Just goes to show you, don't skimp on price.