Most deviled eggs have a creamy filling, however, with these deviled eggs, finely chopped black olives give the deviled egg filling a delightful chunky texture. And, once you add a little dijon mustard, honey, crushed red pepper flakes, black pepper, chives, and mayonnaise, I think you’ll be quite impressed with the lovely sweet and spicy flavor of these chunky black olive deviled eggs.
Y’all, this spring, something truly horrifying has happened. My ever-present outside flower pot filled with chives no longer has chives growing in it. Shocking, right? What the heck? I have never had chives die before. Never, never, ever. And, you know what? It wasn’t even that cold of a winter here in Virginia either. So what the heck happened?
Did some demonic squirrel piss all over my plant? Did a sadistic blue jay poop all over my herbs? Is there a plot out there in the universe to prevent me from ever having fresh chives again? Are the deviled egg gods against me? Am I to be reduced to buying overly-tough and half-wilted chives at my local market? These are life’s pressing questions, that must be answered.
Seriously y’all, to me, the unavailability to use fresh chives any ol’ day of the week without a trip to the market is a full-on tragedy. You better believe that I’ll be scouring every lil’ home store or nursery that I pass by this week, in search of new chives to plant. And, you also better believe that I’ll be giving the squirrels and blue jays in my backyard some serious side-eye as well.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Honey
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Cup Mayonnaise (Approximately)
- 1 Tablespoon Chives, Finely Chopped (Divided)
- 1 (2.5-oz.) Can Sliced Black Olives (Divided)
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
- Add the dijon mustard, honey, crushed red pepper flakes, and black pepper. Mix until well combined.
- Add the mayonnaise, a little bit at a time, until the egg filling is smooth. You do not want the mixture to be too runny.
- Fold the chives into the egg filling, reserving just enough to lightly garnish the deviled eggs.
- Drain and rinse the can of sliced black olives. Place the black olives on a few sheets of paper towel to dry a bit. Set 12 black olive slices aside for garnish. Finely chop the remaining black olive slices and then add them to the egg filling and stir to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
- Garnish each deviled egg with a sprinkle of chives and a black olive slice.
Suggestions:
- I always use extra-large eggs when making deviled eggs. If you are using smaller-sized eggs, you will need to adjust the amount of mayo you use in this recipe, so that the filling is not too runny. I suggest always using larger-sized eggs when making deviled eggs. No one likes a wimpy deviled egg.
- Do you want to know how to hard-boil eggs? CLICK HERE for all of my tips and tricks.
- Draining and rinsing the sliced black olives is a must. The liquid they come packed in will turn your egg filling a dark and unappealing color. To prevent a runny egg filling, you will also need to remove any excess water by draining the black olive slices on a few sheets of paper towel.
- You will not need to add any salt to these deviled eggs, due to the dijon mustard and black olives.
- I often use a food processor to make my deviled egg filling super-smooth, however, with this recipe, I don’t suggest it. The food processor will overly process the black olives and give the egg filling mixture a truly disgusting color.
Improvements:
- Replace the finely chopped chives in this recipe with finely chopped parsley.
- Garnish the deviled eggs with finely chopped pancetta.
- CLICK HERE to check out our long list of fabulous deviled egg recipes, some of which are award-winning recipes that have been featured in magazines or been recognized by major brand labels as being truly “egg”tastic.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Honey
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Black Pepper
- 1/4 Cup Mayonnaise (Approximately)
- 1 Tablespoon Chives, Finely Chopped (Divided)
- 1 (2.5-oz.) Can Sliced Black Olives (Divided)
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a small bowl and mash them with a fork until very fine.
- Add the dijon mustard, honey, crushed red pepper flakes, and black pepper. Mix until well combined.
- Add the mayonnaise, a little bit at a time, until the egg filling is smooth. You do not want the mixture to be too runny.
- Fold the chives into the egg filling, reserving just enough to lightly garnish the deviled eggs.
- Drain and rinse the can of sliced black olives. Place the black olives on a few sheets of paper towel to dry a bit. Set 12 black olive slices aside for garnish. Finely chop the remaining black olive slices and then add them to the egg filling and stir to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into each egg well.
- Garnish each deviled egg with a sprinkle of chives and a black olive slice.
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