Recipe courtesy of Thuyvi Gates

Kick-off Deviled Eggs

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 12 deviled eggs
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6 hard-boiled eggs**, peeled (See Cook's Note)

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon green olive juice

red pepper spice

salt and pepper

6 green olives

3 parsley sprigs, for garnish


  1. Boil eggs 10-15 minutes until cooked. Place in ice water. Peel cleanly. Slice eggs lengthwise and place cooked egg yolks in a mixing bowl. Mix in the mayonnaise, dijon mustard, olive juice, salt and pepper into a whipped, smooth paste. 
  2. Fill egg-white halves with the filling. Top with a sprinkling of red pepper seasoning. Garnish with parsley.

Cook’s Note

** I cook 1-2 extra eggs in case one doesn't peel cleanly.