Savory Deviled Eggs

Makes 24
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.
Nutrition Information for Savory Deviled Eggs
Servings Per Recipe: 24
Per Serving: 115 mg sodium, 108 mg chol., 1 g carb., 5 g Fat, total, 0 g fiber, 436 g pro., 59 kcal cal.