Thanksgiving Appetizer Recipes

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Aired November 20, 2014

Pimiento Olive-Stuffed Deviled Eggs

serves 6-8 as a snack


    1 dozen large, organic eggs, such as Eggland's Best
    2 tablespoons grated onion
    1 clove garlic, pasted or grated
    2 tablespoons pickle relish, such as Heinz
    About 1 teaspoon Worcestershire sauce
    2 tablespoons mustard, yellow or Dijon
    2 teaspoons to 1 tablespoon hot sauce
    Salt and pepper
    1/4 cup finely chopped drained olives with pimientos, plus 12 thin slices of olives for garnish
    2 to 3 tablespoons mayonnaise


Place eggs in a pot, cover with water and bring to full boil. Turn off heat, cover pot and
let stand 10 minutes. Drain, crack eggs by shaking pot and run pot under cold water until the eggs are cool enough to handle.

Peel eggs and halve them lengthwise. Or, trim the tops and remove yolks to serve the eggs upright. You should have 12 upright eggs or 24 halved eggs.

To the hardboiled egg yolks, add grated onion (grate onion directly over bowl to catch the
juice), garlic, relish, Worcestershire, mustard, hot sauce, salt, pepper, finely chopped olives and mayo, a few tablespoons to start. Mash to very smooth, adding a bit more mayo if the mixture is too dry.

Cut a corner off a ziplock bag and fill with the deviled filling. Pipe filling into the upright or halved egg whites. Garnish each with an olive slice.


Thanksgiving Appetizer Recipes

1 / 16