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    You are in: Home / Recipes / Deviled Eggs With Olives Recipe
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    Deviled Eggs With Olives

    Deviled Eggs With Olives. Photo by jfreed

    1/2 Photos of Deviled Eggs With Olives

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    packeyes's Note:

    I found this in a Tapas cookbook I have. A twist on deviled eggs and very delicious. Easy to double or half the recipe.

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    Ingredients:

    Serves: 8

    Yield:

    eggs

    Units: US | Metric

    Directions:

    1. 1
      Hardboil the eggs. Put eggs in a pan, cover with cold water, bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Drain and run eggs under cold water. Let eggs cool.
    2. 2
      Crack the eggs and remove the shells. Cut the eggs in half and carefully remove the yolks. Rub the yolks through a strainer into a medium-sized bowl.
    3. 3
      Add the rest of the ingredients to the eggs and mix well.
    4. 4
      Fill each egg white with the yolk mixture.
    5. 5
      Using the reserved pimentos and olives, add one of each to top of every egg as decoration.
    6. 6
      Dust with paprika.

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    Ratings & Reviews:

    • on July 06, 2009

      55

      The olives added great flavor and color! Great tasting and everyone at my July 4th party loved them (I made 1.5x recipe). Two hints - 1) clean the knife between cutting each egg to keep the yolks from getting on the whites, 2) add olives and taste before adding salt in order to avoid the recipe from getting too salty. Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Deviled Eggs With Olives

    Serving Size: 1 (79 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 115.5
     
    Calories from Fat 74
    64%
    Total Fat 8.3 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 188.3 mg
    62%
    Sodium 198.1 mg
    8%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.2 g
    5%
    Protein 6.6 g
    13%

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