Dirty Deviled Eggs

Photo: Paul Costello
Prep Time:
10 mins
Total Time:
30 mins
2 dozen

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


  • 12 large eggs

  • cup creme fraiche or sour cream

  • 1 teaspoon Dijon mustard

  • ¾ teaspoon finely grated lemon zest

  • cup finely chopped black or green olives

  • Coarse salt and freshly ground pepper

  • Garnish: 24 thin black or green olive slices


  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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