Mediterranean black olive deviled eggs are perfect for holidays, parties, potluck dinners, and especially easter as a snack or appetizer, a snappetizer! Is that a thing?
Kidding aside, the Mediterranean deviled eggs recipe is pretty straightforward to follow.
So, without any more delay, let’s make it!
How to make the Mediterranean Black Olive Deviled Eggs?
To start, you need hard-boiled eggs. Unlike the usual “add the eggs right away and let the water come up to a boil,” we’ll do it differently this time.
Using a saucepan, add water and let it reach boiling point. Once boiling, add the eggs carefully with tongs or a skimmer and cook for 12-14 minutes. Prepare an ice bath while you wait.
Immediately transfer the eggs into the ice bath. Since the temperature will go down rapidly, this method prevents the carryover cooking of the eggs.
While it cools down, you can pour the ingredients—hummus, mustard, olive oil, olives, Worcestershire sauce, basil, salt, and pepper for the filling into the blender or food processor.
Remember to leave some olives (up to 8 slices) for garnish.
Once the eggs have cooled down, peel and slice them lengthwise. Then take the yolk into the blender or food processor. Blend for 30 seconds to 1 minute or until smooth.
Since it will be a thick blend, you should use a high power blender.
Now, transfer the mixture into a Ziploc bag. Then, cut a corner for piping like you would for cake icing.
Fill the egg white cavities evenly with the Mediterranean filling. Then, for an extra kick, sprinkle the cayenne pepper. Lastly, on top of each Mediterranean black olive deviled eggs, place the remaining olives.
Tips and Substitutions
Just so you know, if you have a steamer or maybe a pressure cooker, you can certainly use that to cook eggs.
You don’t have to dice the olives and slice the basil as you’ll blend it either way.
When it comes to hummus, you can use your favorite flavor. I used a cost-effective and easy-to-make homemade version like the mediterranean hummus bites.
On a different note:
If you dice the olives on your own, you can also just mix the filling yourself. With time and effort, it’s doable.
Furthermore, instead of cayenne pepper for the mediterranean deviled eggs, you can use paprika for a classic touch. Plus, it’s a good option if you like it less spicy.
Last but not least, you can substitute 2 tablespoons of tomato paste instead of the Worcestershire sauce. It’ll be just as tasty, if not better.
Mediterranean Black Olive Deviled EggsCourse: Snacks, AppetizersCuisine: MediterraneanDifficulty: Easy
The Mediterranean Black Olive Deviled Eggs are an excellent healthy snack or appetizer for Easter, parties, or other gatherings. Unlike the classic version that uses mayonnaise, it utilizes hummus which results in a fantastic flavor.
½ cup hummus (homemade or store-bought)
2 teaspoons dijon mustard
2 tablespoons olive oil
½ cup black olives (ideally the sliced ones)
8 separate sliced black olives (for garnish)
1 tbsp Worcestershire sauce
2 tablespoons basil
salt and pepper
1 tbsp cayenne pepper (for sprinkle)
- Cook the eggs in hot boiling water for 12-14 minutes. Then, place them in an ice bath right away.
- While cooling, add the hummus, mustard, olive oil, black olives (leave some for the garnish), Worcestershire sauce, and basil to the blender (or food processor).
- Peel and slice all eggs in half. Then, scoop up the yolk into the blender (or food processor). Add salt and pepper to taste.
- Blend until cohesive.
- Add the deviled egg mixture into a zip lock bag. Cut a piping corner.
- Using the Ziploc piping bag, fill the egg whites evenly with the Mediterranean blend.
- Sprinkle the cayenne pepper on all the eggs.
- Finally, place the remaining olives on top of each deviled egg.
- Recipe inspired by Lauren Sharifi.