Olive-Crowned Deviled Eggs

Day PartSnack
Menu PartAppetizer/Small Plate
Olive-Crowned Deviled Eggs

Chef Tara Brown



Chef Tara Brown introduced Spanish diners to Southern-style food through her restaurant popups in Madrid. The Atlanta native now lives abroad and continues to cater and cook at various venues. She gives deviled eggs a Spanish spin by topping them with small green olives, which grow abundantly in her adopted country.


12 eggs

4 tbsp. French salad dressing

2 tbsp. mayonnaise

2 tsp. Dijon mustard

1 cup manzanilla green olives, sliced


Chopped chives



1. In large saucepan over medium-high heat, bring eggs and enough water to cover to a boil. Boil 20 minutes until eggs are hard-cooked and shells begin to split slightly. Remove eggs from boiling water, rinse with cold water and allow to cool.

2. Peel eggs carefully to remove shells without damaging eggs. Cut eggs vertically in half from top to bottom. Scoop yolks into medium bowl, leaving whites intact. Add French dressing, mayonnaise and mustard to yolk; mix thoroughly.

3. Pipe yolk mixture into egg halves. Arrange on platter; top with sliced olives; sprinkle with paprika and chives.

Photograph courtesy of Olives from Spain

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