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Deviled Eggs with Olives  

4 hard-cooked eggs
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
4-5 large olives, chopped
salt and pepper to taste
1 tablespoon finely chopped fresh parsley or cilantro for garnish
Cut cooked eggs in half. Carefully remove yolks and place in a small bowl.
Mash yolks with a fork. Add mayonnaise, mustard, chopped olives, salt and pepper and mix well. Divide filling among egg white halves. Sprinkle with parsley or cilantro for garnish.
Variation: Replace olives with 1 tablespoon minced capers and teaspoon anchovy paste.
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