Appetizers, Awards
Comments 6

Deviled eggs with olive and pimento

My Mom made the best deviled eggs (that and her spaghetti sauce were my two favorites of her recipes).  She frequently changed what she put on top (sometimes capers, or bay shrimp, thin slice of dill pickle, black olive slices, etc.) but the basic recipe stayed the same: eggs, mayo, bacon, and onion powder.  I have adapted it a bit by adding green olives with pimento, because that is how I make my egg salad sandwiches and I like the brininess of the green olives with the smooth creamy taste of the chopped egg yolks – these flavors just work for me – hope you like it too.


6 large eggs
1 Tbl mayonnaise
8 green olives with pimento
3 slices crispy bacon – crumbled
Pinch of onion powder
Pinch of dry mustard
1 Tbl sour cream
Fresh Dill


1. Bring cold water to a boil and carefully add your eggs one by one into the boiling water and then turn down to medium low and simmer the eggs for 10 minutes.

2.  Remove from pot, submerge in cold water and chill in refrigerator.

3. Fry the bacon till crisp; place on paper towels and pat off excess grease; chop coarsely.

4. Once eggs are cold, slice in half and scoop out the yellow from each half.  Cut off a sliver of the white on bottom of each half, so they will lie flat on a plate (I don’t have a “deviled egg platter” so this method works just as well.)

5. Mash the yolks in a bowl and add all other ingredients except for the dill and capers (I don’t add salt because there is enough saltiness with the green olives.)    Smash it all with a fork and whip it till slightly creamy.

6. Using a small spoon (I used an ice tea spoon) fill the cavity of each egg half and place on a plate.  Dot each half with a small sprig of dill and one or two capers on top.

Refrigerate well until serving.

Serves: 12 deviled eggs


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