Dessert

Deviled Eggs with Green Olive Garnish Recipe

BySimon Carel February 9, 2026February 9, 2026

Introduction

Deviled eggs are a timeless appetizer, perfect for gatherings and easy to customize. This recipe features a creamy filling with a subtle briny twist, topped with green olives for an extra burst of flavor.

Seven deviled egg halves are arranged neatly on a white rectangular plate set on a white marbled texture. Each deviled egg has three visual layers: the smooth white egg white as the base, a fluffy, creamy yellow yolk mixture in the middle that is sprinkled with finely chopped green herbs and paprika powder, and a large green olive placed on top of each yolk mixture, skewered with a small decorative golden pick. The paprika powder is also lightly scattered around the plate, adding a contrast of red against the white plate. The overall look is bright and colorful, with a clean, fresh feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tbsp cream cheese, softened
1 1/2 tsp Dijon mustard
1 tbsp olive brine (from the jar of green olives)
1 tbsp vodka (optional)
Salt & black pepper to taste
Paprika or smoked paprika
6–12 green olives, pitted
Cocktail picks or toothpicks

Instructions

Step 1: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then remove from heat and cover the pan. Let the eggs sit for 12 minutes.
Step 2: Drain the hot water and transfer the eggs to a bowl of ice water to cool completely. Once cool, peel the eggs carefully.
Step 3: Slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl.
Step 4: Mash the yolks with mayonnaise, softened cream cheese, Dijon mustard, olive brine, and vodka (if using) until smooth. Season with salt and black pepper to taste.
Step 5: Spoon or pipe the yolk mixture back into the egg white halves evenly.
Step 6: Sprinkle the filled eggs lightly with paprika or smoked paprika for color and flavor.
Step 7: Skewer each green olive with a cocktail pick or toothpick and place one on top of each deviled egg half.
Step 8: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

For a smoother filling, use a hand mixer to blend the yolks and ingredients thoroughly.
Substitute cream cheese with Greek yogurt for a tangier, lighter alternative.
Try different flavored olives, like Kalamata or stuffed olives, to add variety.
Add a dash of hot sauce or cayenne pepper to the filling for a spicy kick.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. To reheat, simply serve cold or bring to room temperature before serving, as they are best enjoyed chilled.

How to Serve

A white plate on a white marbled surface holds four deviled egg halves, each with a smooth white egg white base, topped with a creamy, yellow yolk mixture sprinkled with red paprika. On top of the yolk mix, there is a green olive pierced by a small wooden skewer with a green garnish twist. In the center of the plate, there is a small bunch of fresh green rosemary sprigs adding a touch of texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make deviled eggs ahead of time?

Yes, you can prepare deviled eggs up to 2 days in advance. Keep them refrigerated and add the olive garnish just before serving to keep them fresh.

What is the purpose of adding olive brine or vodka?

Olive brine adds a subtle salty, tangy flavor that enhances the filling, while vodka (optional) helps achieve a smoother texture and can mellow the richness of the yolks.