Name: Olive-Stuffed Eggs
Yield: 6 servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; 6 small stuffed green olives, halved; 2 to 3 tablespoons mayonnaise; 2 tablespoons finely chopped olives; 6 hard-cooked eggs; 3 tablespoons butter, at room temperature; ½ teaspoon dry mustard

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

6 hard-cooked eggs
½ teaspoon dry mustard
3 tablespoons

Method

Peel the eggs and halve them lengthwise. Remove yolks and press them through a fine sieve into a mixing bowl. Reserve whites.
Add to the egg yolks the mustard, butter, chopped olives, salt and pepper to taste and just enough mayonnaise to bind the mixture. The mixture should be fairly firm.
Using a spoon or pastry tube, fill the rese

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Olive-Stuffed Eggs

Ingredients

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