Monday, April 29, 2013

Recipe for Deviled Eggs with Green Olives, Capers, and Dijon

Deviled Eggs with Green Olives, Capers, and Dijon
For green olive lovers, these deviled eggs are about as good as it gets!

These Deviled Eggs with Green Olives, Capers, and Dijon were one of the first things I made in my new kitchen.   I wasn't used to the abundance of light so the photos are not that great, and this is not the kind of thing I usually post for my Meatless Monday picks, although eggs are definitely allowed under the Meatless Monday Guidelines.  Despite all those things, I loved these eggs so much I had to share them.  I promise you, if you're a green olive lover (like my brother Mark, my sister Sandee, and myself) these deviled eggs are a "must try."  It's getting close to summer potluck weather, and if you take these to any type of summer gathering, I bet they will be one of the first things to disappear from the buffet table.

The deviled eggs are definitely a riff on my recipe for Egg Salad in Pita with Green Olives, Green Onions, and Dijon, so if you're looking for a true Meatless Monday lunch or dinner option, I suggest trying that.  But if you like green olives, please do try the deviled eggs soon!  (You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index, and I'm also doing a meatless slow cooker recipe each Monday on Slow Cooker from Scratch.  For more Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)

Start by making hardboiled eggs.  There are a lot of methods, but this is my method for Perfect Hardboiled Eggs with no green around the centers.  (Peeling the eggs is the hardest part of making hard-boiled eggs, but if you use eggs that are a few weeks old, they peel much more easily.)

Cut eggs in half, take out the yolks, and mash them well with a fork.

Chop up about 10 medium-sized green olives.

Then slice enough olives to get 12 nice slices to garnish the eggs.

Finely chop the capers.

Mix the egg yolks, mayo, light mayo (or fat-free Greek yogurt), Dijon, green olive juice, chopped green olives, and chopped capers.  Season with salt and fresh-ground black pepper.

Put the yolk mixture into a small plastic storage bag and press the mixture down into one corner.  Cut off that corner.

Use the plastic bag (or a regular piping bag if you have one) to squeeze the mixture out and fill all the egg halves.

Top each deviled egg with a slice of green olive.  Serve and wait for compliments from all the green olive lovers among your friends and family.

Deviled Eggs with Green Olives, Capers, and Dijon
(Makes 12 deviled egg halves; recipe created by Kalyn with inspiration from Egg Salad in Pita with Green Olives, Green Onions, and Dijon.

6 or 7 eggs, preferably a few weeks old (I usually cook at least one extra in case an egg gets mangled!)
9-10 medium-sized green olives, coarsely chopped, plus more for garnish
1 T finely chopped capers
2 T mayo (I use partly whole fat mayo for flavor)
2 T light mayo or non-fat Greek yogurt
2 tsp. Dijon mustard
1 tsp. green olive "juice" from the jar
salt and fresh-ground black pepper to taste

Cook eggs according to instructions for Perfect Hardboiled Eggs (or use your own method if you have a good one.)  Let eggs cool in cold water, then peel, cut in half, and transfer yolks to a small bowl.  Mash the yolks well with a fork.

Coarsely chop the green olives and slice enough pieces to make 12 green olive slices to garnish the eggs.  Finely chop the capers.  Mix the mayo, light mayo (or Greek yogurt), Dijon, green olive "juice", chopped green olives, and chopped capers into the mashed egg yolk and season with salt and fresh-ground black pepper.

Put the yolk mixture into a small plastic bag and squeeze the mixture down into one corner of the bag.  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.  Garnish eggs with a slice of green olive.

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South Beach Suggestions:
Eggs are a great low-glycemic choice for the South Beach Diet, and using partly low-fat mayo (or non-fat Greek yogurt) in these eggs would make them a good choice for any phase. 

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Interesting Deviled Eggs You Might Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
50 Deviled Egg Recipes ~ Taste and Tell
Sriracha Deviled Eggs plus Ten More Interesting Ideas for Deviled Eggs ~ Kalyn's Kitchen
Lemon Caper Deviled Eggs ~ The Perfect Pantry
Shrimp-Wasabi Deviled Eggs and a Collection of Recipes for Deviled Eggs ~ Kalyn's Kitchen 
Anchovy Stuffed Eggs ~ Russian Season
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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  1. 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.

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

  3. 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.

  4. 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.

  5. 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!

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

  7. 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!

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

  9. 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.

  10. 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.

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

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


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