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Olive-Topped Deviled Eggs

Classic deviled eggs with a smooth, creamy filling made with mayo, sour cream, and two mustards—simple, balanced, and perfect for gatherings, with an olive garnish.
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Prep Time 26 minutes
Cook Time 14 minutes
Total Time 40 minutes
Servings: 20 halves
Course: Appetizer, Side Dish
Cuisine: American

Ingredients
  

  • 1 dozen Eggs
  • 4 Tbsp Mayonnaise
  • 2 Tbsp Sour Cream
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Yellow Mustard
  • 1 Tbsp Olive Brine
  • 1-2 tsp Sugar
  • 1/4 tsp salt
Optional Toppings
  • 5-10 Stuffed Pimento Green Olives (not Queen size)
  • Paprika or Smoked Paprika

Method
 

Hard-boil your eggs.
  1. If steaming, cook for 14-15 minutes.
  2. If boiling, place in cold water, bring to a rolling boil, cover with a lid, turn off the heat and let sit for 12 minutes (leave on hot burner).
  3. When eggs are done cooking, place them in an ice bath and let sit for 5-nut5-10 minutes to cool. Peel, rinse, and let sit on a paper towel to dry.
Make Filling
  1. While eggs are cooking, place the rest of the ingredients (except olives) into a medium bowl.
  2. Slice eggs in half lengthwise. Pop yolks into a fine-mesh strainer and with the back of a spoon, press to push them through (it takes a lot of arm work!). Scrape the yolk from the backside of the strainer into the bowl.
    (Alternatively, mix all filling ingredients in a food processor or whip with a hand mixer to ensure mixture is smooth and without lumps).
  3. Mix filling until smooth.
Assemble
  1. With a small cookie scoop, scoop filling into yolks (approx. 2-3 tsp. per half).
  2. Top with olive, and a sprinkle of Paprika if using.