Deviled Eggs with Green Olives (Video)
For green olive lovers, these Deviled Eggs with Green Olives are a great low-carb snack or appetizer that’s perfect any time of year.
PIN Deviled Eggs with Green Olives to make them later!
Are you a fan of making boiled eggs and using them for deviled eggs? I love boiled eggs in so many dishes, and my post on making Perfect Hard-Boiled Eggs gives you a few foolproof methods for cooking the eggs and that post has been popular for years.
And for me deviled eggs will always be the number one way to use hard-boiled eggs, and these Deviled Eggs with Green Olives are the ones I make over and over. It’s the green olives that make these eggs a winner for me, although I love all those flavors! Of course not everyone is a green olive fan like I am, so if green olives are not your thing, check out one of my other Deviled Egg Recipes!
But for the other green olive lovers out there (including my brother Mark and my sister Sandee) these Deviled Eggs with Green Olives are a must-make recipe when you have hard-boiled eggs! (And don’t miss my trick below for easily filling deviled eggs with a make-shift piping bag!)
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- green olives
- Capers (affiliate link)
- Dijon mustard (affiliate link)
- green olive “juice” from the jar
- salt and fresh-ground black pepper to taste
Want more eggs and green olives?
These deviled eggs are definitely a riff on my recipe for Egg Salad in Pita with Green Olives, Green Onions, and Dijon. That’s also one of my favorite things to eat with low-carb pita bread, and those same flavors are great in deviled eggs as well!
Want more ideas for using hard-boiled eggs?
There’s a whole collection of Deviled Egg Recipes on this site. And you can check out my post on Low-Carb and Keto Recipes using Hard-Boiled Eggs for other ideas for using those hard-cooked eggs!
How to Make Deviled Eggs with Green Olives:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Start by using one of my methods for Perfect Hard-Boiled Eggs (or your preferred method). If you cook them properly you should be able to get perfect eggs with no green around the yolks. Peeling the eggs is the hardest part of making hard-boiled eggs, but if you use the steaming method, and use eggs that are a few weeks old if possible, they peel much more easily.
- Cut eggs in half, take out the yolks, and mash yolks well with a fork.
- Chop up about 10 medium-sized green olives.
- Finely chop the capers.
- Then slice enough olives to get 12 nice slices to garnish the eggs.
- Mix the egg yolks, mayo, Dijon, green olive juice, chopped green olives, and chopped capers.
- Season with salt and fresh-ground black pepper.
- Put the yolk mixture into a small plastic storage bag and press the mixture down into one corner. Cut off that corner.
- Use the plastic bag (or a regular piping bag if you have one) to squeeze the mixture out and fill all the egg halves.
- Top each deviled egg with a slice of green olive.
- Serve the deviled eggs with green olives, then sit back and wait for compliments from all the green olive lovers among your friends and family!
Deviled Eggs with Green Olives
There are lots of deviled eggs recipes on this site, but Deviled Eggs with Green Olives are the ones I make over and over.
- 7 eggs, preferably a few weeks old (I cook at least one extra in case an egg gets mangled!)
- 10 medium-sized green olives, coarsely chopped, plus more for garnish
- 1 T finely chopped capers
- 4 T mayo (see notes)
- 2 tsp. Dijon mustard
- 1 tsp. green olive “juice” from the jar
- salt and fresh-ground black pepper to taste
- Cook eggs according to instructions for Perfect Hardboiled Eggs (or use your own method if you have a good one.)
- Let eggs cool in cold water, then peel, cut in half, remove yolks, and transfer yolks to a small bowl. Mash the yolks well with a fork.
- Coarsely chop the green olives and slice enough pieces to make 12 green olive slices to garnish the eggs. Finely chop the capers.
- Mix the mayo, Dijon, green olive “juice”, chopped green olives, and chopped capers into the mashed egg yolk and season with salt and fresh-ground black pepper.
- Put the yolk mixture into a small plastic bag and squeeze the mixture down into one corner of the bag.
- Cut off the tip of that corner and use the plastic bag like a pastry bag to squeeze the yolk mixture into each egg white half.
- Garnish eggs with a slice of green olive.
You can replace some or all of the mayo with plain Greek yogurt if you prefer.
This recipe created by Kalyn with inspiration from Egg Salad in Pita with Green Olives, Green Onions, and Dijon
Serving Size:2 egg halves
Amount Per Serving: Calories: 154Total Fat: 13.1gSaturated Fat: 3gUnsaturated Fat: 9.5gCholesterol: 220mgSodium: 386mgCarbohydrates: 1.1gFiber: 0gSugar: .3gProtein: 7.6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eggs are a great choice for any low-carb diet or for the original South Beach Diet. Low-Carb and Keto diet followers would enjoy these eggs made with all mayo, but using partly non-fat Greek yogurt (and light mayo if you prefer) in the eggs would make them a good choice for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Appetizer Recipes to find more low-carb recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
21 Comments on “Deviled Eggs with Green Olives (Video)”
I’m so happy I found your recipe! These are almost exactly like my mom’s (sans capers) that I haven’t had for 30 years. I’ve wanted to recreate them for a while but couldn’t get the proportions right. This is it. Thank you so much!
How fun, thanks for sharing that with me! So glad you enjoyed it.
OMG where have these green olive deviled eggs been my whole life, they are amazing! Only thing that could make this better is bacon
Glad you enjoyed them! I agree, bacon improves almost everything.
I’m going to use 12 eggs how do I adjust recipe quantities?
I’d just double everything, did you notice I cooked an extra egg in case one got mangled? So 12 eggs will be exactly double my recipe.
Pingback: 30 Best Deviled Egg Recipes
Everybody loves deviled eggs, but these here are way my style, with the olives and capers…this is a stunnning recipe
Thanks, glad you like it!
Becca, I didn't know you inherited the green olive gene from your mom!
No capers for me but the rest of the recipe, YUM!
Zerrin, so glad you like it.
Deborah, love them here too.
Sam, using that bag to squeeze out the filling is so much less messy! I don't remember when I learned that trick but I always do it now.
All of my favorite ingredients are here in one bite. Love how you've used the plastic bag to stuff the eggs. Great tip and one I will remember.
These remind me of summer- deviled eggs are a staple at our outdoor meals! Thanks for this recipe!
Egg and green olives are two foods I have every single morning! And you combine them in such an appetizing way! I will definitely try this.I might add a little chili too! Thanks Kalyn!
Alyssa, the light can be frustrating can't it! I would rather have more light though so I am trying not to complain.
I am a deviled egg addict and I love green olives so I will have to make these for sure!
I know what you mean about the light – living here in Seattle I got used to working with the grey, somewhat gloomy skies and now that spring is here, it's pretty sunny. I am finding I need to take pictures earlier in the day (late morning) which makes it really challenging to photograph dinner!
Joanne, I'm hoping I can get used to it. Also I'm learning that earlier in the morning my light is softer. Glad you like the eggs.
My new place gets a ton of light also and I'm trying to adapt. Thankfully most of it is diffuse enough that the photos aren't harsh but we'll see! I love these flavors for deviled eggs! Briny and delicious.
Lydia, I don't think there could be any recipe that includes green olives that I wouldn't like!
You're absolutely right — deviled eggs are always the first thing to disappear at a picnic or potluck! I love how pretty the green olive slices look sitting right on the top, and as an olive lover, I know I'd love these.