Deviled Eggs with Olive Paste

This hearty, easy dish brings a pop of color to any celebration — and it comes together in no time.

Recipe author

Servings:

Chicken eggs (Boil the eggs ahead of time.)

Olives (Use pitted olives.)

Mayonnaise

Tomatoes

Dill (For garnish.)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 6 g

Fats 67 % 16 g

Carbohydrates 8 % 2 g

157 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Gather the ingredients. Hard-boil the eggs and let them cool.
Step 2:

Peel the eggs, cut them in half, and remove the yolks.
Step 3:

Put the olives in a food processor (reserve a few for garnish), add the yolks, and blend everything into a paste.
Step 4:

Cut the reserved olives in half.
Step 5:

Cut the tomato into thin strips.
Step 6:

Fill the egg white halves with the olive paste.
Step 7:

Transfer the mayonnaise to a small piping bag and pipe a fine web over the filled halves.
Step 8:

Place an olive half in the center of each and set a strip of tomato and a sprig of dill alongside.
Step 9:

Arrange the finished appetizer on a platter and serve. Enjoy!