Stuffed Eggs with Tangy Pickles and Savory Olives

Enjoy these delightful stuffed eggs, featuring tangy pickles and savory olives, as a delightful appetizer or snack at your next gathering!

Total Time: Approximately 45 minutes
Preparation Time: Around 30 minutes
Cooking Time: Approximately 15 minutes

• Ingredients:

– 12 large eggs
– 1/2 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– 1 teaspoon of white vinegar
– Salt and freshly ground black pepper, to taste
– Paprika, for sprinkling
– Finely chopped fresh chives, for garnish
– Sliced dill pickles
– Green olives, sliced
– Kalamata olives, pitted and sliced

• Instructions:

1. Boil and Prepare the Eggs:
– Place the eggs in a single layer in a large saucepan and cover them with water.
– Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 12 minutes.
– Transfer the eggs to a bowl of ice water to cool for a few minutes. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.

2. Prepare the Filling:
– Mash the egg yolks with a fork until they are smooth.
– Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper to the mashed yolks. Mix well until all ingredients are fully incorporated.

3. Fill the Egg Halves:
– Spoon the yolk mixture back into the hollowed egg white halves, dividing it evenly among them.

4. Garnish and Serve:
– Sprinkle each stuffed egg with a pinch of paprika and a sprinkle of chopped chives for a pop of color and flavor.
– Arrange the stuffed eggs on a serving platter, and garnish the center with slices of dill pickles, green olives, and Kalamata olives for an attractive presentation.