Deviled Eggs with Green Olives


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Creamy, loaded deviled eggs with green olives, red onion, and celery:


6 large eggs
1/2 cup minced pimiento-stuffed green olives
3T minced red onion
3T minced celery
Miracle Whip​

Place the eggs in a sauce pan and cover with cold water. When the water comes to a boil, cover, and remove from the heat. Let sit, covered, for about 12 minutes. Cool the eggs under cold water and peel. Slice in half lengthwise.​

Mix the egg yolks, olives, red onion, and celery. Add Miracle Whip a little at a time to desired consistency. Place the mixture in a sandwich bag and pipe into the egg halves.​