Green Olive Deviled Eggs
Makes: 12 to 24 servings
- 1 dozen organic eggs
- 3 - 4 tablespoons mayonnaise
- 2 tablespoons grated onion
- 1 tablespoon yellow or dijon mustard
- 2 teaspoons to 1 tbsp. hot sauce
- 1/2cup green olives with pimentos, finely chopped
- Salt and pepper
- Sweet paprika, for garnishing
- Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
- Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, the onion, mustard, hot sauce; season with salt and pepper. Add 1/2 cup finely chopped well-drained green olives with pimientos. Mash until smooth; add the remaining mayo if the mixture is dry.
- Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with sweet paprika.