A simple little jar of drained diced pimentos is the secret to these creamy deviled eggs topped with Spanish Queen Olives. They’re colorful, flavorful, and a welcome change from most boring deviled egg recipes. With their gorgeous color and mild red pepper flavor, these pimento and green olive deviled eggs are sure to be a hit at your next party or cookout.
This morning, as I was looking back at past deviled egg recipes, I was absolutely horrified to discover that I have not posted a new deviled egg recipe in over a year. What? How is that even possible? The only reason for this, that could possibly make any sense, is that my past deviled egg recipes are just so dang good, that they required several do-overs over the past year. And if you’re wondering what some of my recent go-to deviled egg recipes are, they are these Chunky Sweet & Spicy Black Olive Deviled Eggs, these Brown Sugar Seasoned Deviled Eggs, and of course, my tried and true, never-fail favorite, Colleen’s Famous Deviled Eggs.
So now I’ve got a new favorite deviled egg recipe to add to the list of recipes above. These creamy pimento deviled eggs. They’re super-easy to make and the leftover pimento mayonnaise can be used to make a creamy last-minute coleslaw, a busy weeknight salad dressing, or even a sauce to drizzle over crispy oven-roasted potatoes. How can you not love a recipe that leaves you with leftovers to create several other amazing recipes? And just how great is it that you can show up to a party or cookout with both deviled eggs and coleslaw that both taste absolutely amazing? This is definitely a new favorite recipe.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 1 Cup Mayonnaise
- 1 (4-oz.) Jar Diced Pimentos, Drained Well
- 1 Tablespoon Honey
- 1 Tablespoon Spicy Brown Mustard
- 1/2 Teaspoon Finely Ground Sea Salt (Additional for Garnish)
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/2 Teaspoon Paprika (Additional for Garnish)
- 12 Large Spanish Queen Olives, Cut in Half
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a medium bowl and mash them with a fork until very fine.
- Add the mayonnaise, drained pimentos, honey, mustard, salt, pepper, and paprika to a food processor or bullet blender. Blend until smooth.
- Add the mixture, a little bit at a time, to the mashed eggs. Only use enough to make the egg filling smooth. You will probably use 1/4 cup to a 1/2 cup of the pimento mayonnaise in this recipe.
- 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 salt, black pepper, and paprika.
- Top each egg with half a green olive, cut side facing up.
Suggestions:
- CLICK HERE for all of our tips and tricks to hard-boil eggs.
- I always use extra-large eggs when making deviled eggs. Since you will be slowly adding the pimento and mayonnaise mixture to the mashed egg yolks for this recipe, you can use any size egg you choose. Just be careful not to add too much liquid and make the egg filling runny.
- Make sure to drain the pimentos well, so that they don’t add too much liquid to the egg filling. You can pat them down with a few paper towels to help dry them off even more.
- You will not use all of the pimento and mayonnaise mixture for these eggs. Add the remaining mixture to a bag of pre-cut cabbage for a quick and easy coleslaw, use it as a salad dressing, or drizzle it over some oven-roasted potatoes.
- Use a paper towel to pat any excess brine off of the green olives before cutting them in half.
Improvements:
- If you aren’t a fan of green olives, replace them with crisp crumbled bacon or a cube of white cheddar cheese.
- Sprinkle the eggs with finely chopped fresh chives before garnishing them with green olives.
- To save money, you can replace the Spanish Queen Olives in this recipe with Spanish Manzanilla Olives. They are smaller and much more affordable. If you do use these smaller olives, use a whole olive.
- CLICK HERE to find all of our amazing deviled egg recipes.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 1 Cup Mayonnaise
- 1 (4-oz.) Jar Diced Pimentos, Drained Well
- 1 Tablespoon Honey
- 1 Tablespoon Spicy Brown Mustard
- 1/2 Teaspoon Finely Ground Sea Salt (Additional for Garnish)
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/2 Teaspoon Paprika (Additional for Garnish)
- 12 Large Spanish Queen Olives, Cut in Half
Directions:
- Peel the hard-boiled eggs and cut them in half lengthwise. Place the yolks into a medium bowl and mash them with a fork until very fine.
- Add the mayonnaise, drained pimentos, honey, mustard, salt, pepper, and paprika to a food processor or bullet blender. Blend until smooth.
- Add the mixture, a little bit at a time, to the mashed eggs. Only use enough to make the egg filling smooth. You will probably use 1/4 cup to a 1/2 cup of the pimento mayonnaise in this recipe.
- 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 salt, black pepper, and paprika.
- Top each egg with half a green olive, cut side facing up.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
