OLIVE AND HERB DEVILED EGGS

Olive and Herb Deviled Eggs image

Break out of your shell and enhance ordinary deviled eggs with salty olives and fresh herbs.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 16

Number Of Ingredients 9

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Ingredients

8 hard-cooked eggs
1/3 cup mayonnaise or salad dressing
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh marjoram leaves
2 tablespoons finely chopped fresh chives
1/2 teaspoon garlic pepper
1/2 cup chopped ripe olives
8 pitted ripe olives
Fresh parsley or marjoram sprigs or leaves, if desired

Steps:

Cut peeled eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.
Mix mashed yolks, mayonnaise, chopped herbs, garlic pepper and chopped olives. Carefully spoon mixture into egg white halves, mounding lightly. Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprig or leaves.

Nutrition Facts : Calories 80, Carbohydrate 1 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg