Olive-Topped Deviled Egg Eyeballs
Equipment
- Saucepan
- Mixing Bowl
- Knife
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 12 pimento-stuffed green olives, sliced into rounds
- Paprika, for garnish
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
- Drain the eggs and transfer them to a bowl of ice water. Once cool, peel the shells and slice each egg in half lengthwise.
- Scoop the yolks into a mixing bowl. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mash until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Press one olive slice gently onto the center of each filled egg.
- Sprinkle paprika lightly over the tops before serving.
Notes
Make the eggs a day ahead and store the filled halves in the fridge without the olives. Add the olive slices just before serving so they stay bright and do not bleed color into the filling. If you want less tang, swap the apple cider vinegar for a squeeze of lemon juice.
Course: Appetizer
Cuisine: American
Equipment: Saucepan, Mixing Bowl, Knife
Cuisine: American
Equipment: Saucepan, Mixing Bowl, Knife