Savory Deviled Eggs

Makes: 24 pieces. Prep: 20 minutes. Refrigerate: at least 1 hour.
Prep 20 m
Chill 60 m



  1. 1 of 3 Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.
  2. 2 of 3 Reserve 1 tablespoon of the chopped olives. Fold remaining chopped olives into yolk mixture.
  3. 3 of 3 Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour. Serve pieces on a bed of parsley to prevent egg halves from rolling around on the platter.
Nutrition Information for Savory Deviled Eggs
Servings Per Recipe:
Per Serving: