Deviled Eggs with Green Olives, Capers, and Dijon
For green olive lovers, these Deviled Eggs with Green Olives, Capers, and Dijon are about as good as it gets! I’d love these any time of year, and these low-carb deviled eggs with green olives are also Keto, gluten-free and South Beach Diet friendly. Use the Diet-Type Index to find more low-carb recipes like this one!
Have you started making hard-boiled eggs for Easter yet? I love boiled eggs in lots of dishes, and my post on Two Easy Methods for Perfect Hard-Cooked Eggs has been popular for years. And last week I shared Amazing Low-Carb Recipes using Hard-Boiled Eggs (that aren’t Deviled Eggs). But for me deviled eggs will always be the #1 way to use hard-boiled eggs, and even though I’ve made a lot of variations on deviled eggs through the years, these Deviled Eggs with Green Olives, Capers, and Dijon are the ones I make over and over. It’s the green olives for me, although I love all those flavors!
These deviled eggs are definitely a riff on my recipe for Egg Salad in Pita with Green Olives, Green Onions, and Dijon. That’s one of my favorite things to eat with low-carb pita bread, and those same flavors are great in deviled eggs as well! I realize 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 it’s hard-boiled eggs season! (And don’t miss my trick below for easily filling deviled eggs with a make-shift piping bag!)
Start by using one of my Two Easy Methods for Perfect Hard-Cooked 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. And my friend Barbara recommends cooking eggs in the Instant Pot, but I haven’t done that yet. (I know, I am so behind!)
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, Greek yogurt (or more 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 these 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, Capers, and Dijon
There are lots of deviled eggs recipes on this site, but Deviled Eggs with Green Olives, Capers, and Dijon are the ones I make over and over.
- 6 or 7 eggs, preferably a few weeks old (I usually cook at least one extra in case an egg gets mangled!)
- 9-10 medium-sized green olives, coarsely chopped, plus more for garnish
- 1 T finely chopped capers
- 2 T mayo
- 2 T Greek yogurt (or use more mayo if you prefer)
- 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, Greek yogurt (or more 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.
This recipe created by Kalyn with inspiration from Egg Salad in Pita with Green Olives, Green Onions, and DijonAll images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Eggs are a great low-carb and low-glycemic choice for any low-carb diet or for the 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 South Beach Diet.
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