Garlic and Olive Deviled Eggs
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 10-12 servings
- 12 eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons Alessi White Wine Vinegar
- 1/4 cup Vigo Pitted Calamata Olives, finely chopped, plus slices for garnish
- 1 1/2 teaspoons Alessi Roasted Garlic Puree
- Paprika, to taste
In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil, then remove from heat and cover and let stand 12 minutes. Run eggs under cold water until cool enough to handle.
Peel eggs and cut in half lengthwise. Remove yolks and place in food processor with mayonnaise, mustard, vinegar, olives, and garlic; pulse until smooth.
Using a pastry bag, pipe yolk mixture into egg whites. Garnish with olive slivers and paprika. Serve immediately, or chill up to 2 hours.