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Deviled Egg and Olive

Source of Recipe

From "The Southern Vegetarian Cookbook" by Amy Lawerence


Recipe Introduction

"Egg and olive together is one of those uniquely Southern combinations. We love egg and olive sandwiches for leisurely Saturday lunches, and here, we decided to include those same flavors in a deviled egg. The result is a punchy, salty, rich kick in the tastebuds."

List of Ingredients

â—¦ 6 large eggs
â—¦ 1 cup distilled white vinegar
â—¦ ¼ cup salt
â—¦ 2 teaspoons Creole mustard
â—¦ 2 tablespoons olive oil mayonnaise
â—¦ ¼ teaspoon red pepper flakes
â—¦ ¼ cup chopped celery (1 rib)
â—¦ ¼ cup thinly sliced green olives (about 8, more for garnish)
â—¦ Sweet paprika, to garnish
â—¦ Fresh dill, to garnish
â—¦ Cracked black pepper, to taste


Recipe

Start by hard-boiling the eggs. First, add the eggs to a cold, medium pot. Next, pour in the white vinegar and then the salt and enough water to cover the eggs by 1 inch. Over high heat bring the contents to a boil. Once the water is boiling rapidly, turn the heat off and cover. Leave the eggs in the hot water for 10 minutes. Remove the eggs to an ice bath and allow them to chill completely. Roll each egg under your palm on a cutting board to fracture the shell completely. Under cold running water, pick the shell off one piece at a time until the egg slips out of the shell.

Once you've peeled all the eggs, use a sharp knife to cut the hard-boiled eggs in half longways. Carefully push the yolk out of the center of each egg into the work bowl of a food processor. Set the egg whites aside in the refrigerator until the filling is ready. Add the mustard, mayonnaise, red pepper flakes, and celery to the yolks. Blend until smooth. In a small bowl mix the yolk mixture with the sliced olives.

Using a small ice-cream scoop, scoop 1 tablespoon of the mixture into the center of each egg white. Garnish with a small sprinkling of sweet paprika, a thinly sliced green olive, a sprig of dill, and cracked black pepper.

Makes 12; serves 4