Olive-Stuffed Eggs

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 hard-cooked eggs
  • ½ teaspoon dry mustard
  • 3 tablespoons butter, at room temperature
  • 2 tablespoons finely chopped olives
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons mayonnaise
  • 6 small stuffed green olives, halved


    1. Peel the eggs and halve them lengthwise. Remove yolks and press them through a fine sieve into a mixing bowl. Reserve whites.

    2. 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.

    3. Using a spoon or pastry tube, fill the reserved egg-white halves with the mixture. Top each with an olive half.