Food & Cooking Recipes Appetizers Deviled Egg Recipes Dirty Deviled Eggs 3.1 (36) 1 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Paul Costello Prep Time: 10 mins Total Time: 30 mins Yield: 2 dozen This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling. Ingredients 12 large eggs ⅔ cup creme fraiche or sour cream 1 teaspoon Dijon mustard ¾ teaspoon finely grated lemon zest ⅓ cup finely chopped black or green olives Coarse salt and freshly ground pepper Garnish: 24 thin black or green olive slices Directions 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. Rate it Print