Who can resist the charms of the elegant deviled egg? Lindsay® Olives makes these appetizer favorites extra special!
INGREDIENTS (for 1 servings):
- 6 large eggs
- 1/3 cup chopped drained Lindsay® Stuffed Manzanilla Olives
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon hot pepper sauce
- Paprika (optional)
Cook eggs in barely simmering water to cover until hard cooked, about 11 minutes. Drain; let stand in a pan of cold water until no longer warm. (Eggs may be prepared and refrigerated up to 2 days before serving.) Peel eggs; cut in half lengthwise. Carefully remove the yolks keeping whites intact. Crumble yolks into a bowl; add olives, mayonnaise, mustard, salt and pepper sauce; mix well. Spoon mixture into egg whites. Arrange on a serving platter; sprinkle with paprika if desired.
Leftover deviled eggs may be chopped in a food processor and served as a sandwich filling.