Kalyn's Kitchen

Deviled Eggs with Green Olives

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!

Deviled Eggs with Green Olives four eggs on serving plate with green olive slice

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 Three Foolproof Methods for Perfect Hard-Cooked Eggs has been popular for years. I also have a post on Low-Carb and Keto Recipes using Hard-Boiled Eggs.

But for me deviled eggs will always be the #1 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 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 also one of my favorite things to eat with low-carb pita bread, and those same flavors are great in deviled eggs as well!

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?

  • eggs
  • green olives
  • capers
  • mayo
  • Dijon mustard
  • green olive “juice” from the jar
  • salt and fresh-ground black pepper to taste

Deviled Eggs with Green Olives, Capers, and Dijon process shots collage

How to Make Deviled Eggs with Green Olives:

(Scroll down for complete printable recipe with nutritional information.)

  1. Start by using one of my Three Foolproof 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.
  2. Cut eggs in half, take out the yolks, and mash yolks well with a fork.
  3. Chop up about 10 medium-sized green olives.
  4. Finely chop the capers.
  5. Then slice enough olives to get 12 nice slices to garnish the eggs.
  6. Mix the egg yolks, mayo, Dijon, green olive juice, chopped green olives, and chopped capers.  Season with salt and fresh-ground black pepper.
  7. Put the yolk mixture into a small plastic storage bag and press the mixture down into one corner.  Cut off that corner.
  8. Use the plastic bag (or a regular piping bag if you have one) to squeeze the mixture out and fill all the egg halves.
  9. Top each deviled egg with a slice of green olive.

Deviled eggs with Green Olives, Capers, and Dijon found on KalynsKitchen.com

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

Deviled Eggs with Green Olives

Yield 6 servings (two egg halves per serving)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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


  1. Cook eggs according to instructions for Perfect Hardboiled Eggs (or use your own method if you have a good one.)
  2. 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.
  3. Coarsely chop the green olives and slice enough pieces to make 12 green olive slices to garnish the eggs.  Finely chop the capers.
  4. 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.
  5. Put the yolk mixture into a small plastic bag and squeeze the mixture down into one corner of the bag.
  6. 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.
  7. 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

Nutrition Information:



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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Find More Recipes Like This One:
Use Appetizer Recipes to find more low-carb recipes like this one! Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Deviled Eggs with Green Olives

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    19 Comments on “Deviled Eggs with Green Olives”

  1. OMG where have these green olive deviled eggs been my whole life, they are amazing! Only thing that could make this better is bacon

  2. 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.

  3. Pingback: 30 Best Deviled Egg Recipes

  4. Everybody loves deviled eggs, but these here are way my style, with the olives and capers…this is a stunnning recipe

  5. Becca, I didn't know you inherited the green olive gene from your mom!

  6. No capers for me but the rest of the recipe, YUM!

  7. 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.

  8. 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.

  9. These remind me of summer- deviled eggs are a staple at our outdoor meals! Thanks for this recipe!

  10. 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!

  11. Alyssa, the light can be frustrating can't it! I would rather have more light though so I am trying not to complain.

  12. 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!

  13. 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.

  14. 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.

  15. Lydia, I don't think there could be any recipe that includes green olives that I wouldn't like!

  16. 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.