Serves 24
30 min
Dirty Deviled Eggs
Recipe GLPR74724d9c3f1c0e
A savory twist on classic deviled eggs, these are loaded with briny olives, creamy cultured dairy, and zesty lemon. Hard-boiled eggs are halved, their yolks mixed with creme fraiche, Dijon mustard, and finely chopped olives, then spooned back into the whites. Each finished egg is topped with a thin olive slice for an elegant, tangy bite. Perfect as an appetizer or light protein-rich snack.
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Ingredients
12 large eggs
2/3 cup creme fraiche or sour cream
1 teaspoon Dijon mustard
3/4 teaspoon finely grated lemon zest
1/3 cup finely chopped black or green olives
Coarse salt
Freshly ground pepper
24 thin black or green olive slices for garnish
Directions
Place 12 large eggs in a pot and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes to ensure the eggs are fully cooked through.
Transfer the eggs to an ice bath (cold water with ice) and let them cool completely for at least 5 minutes, then peel under cool running water and pat dry.
Slice each cooled egg in half lengthwise and gently scoop out the yolks into a small bowl, being careful to keep the egg white halves intact.
Mash the yolks with a fork until smooth, then fold in the creme fraiche or sour cream, Dijon mustard, and lemon zest until well combined.
Stir the finely chopped olives into the yolk mixture and season to taste with coarse salt and freshly ground pepper.
Spoon or pipe the olive-yolk filling evenly into each egg white half.
Top each filled egg half with one thin olive slice and serve immediately or refrigerate until ready to serve.
