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creamy deviled eggs with green olive in center

Creamy Olive Pimento Deviled Eggs

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3 from 2 reviews

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 12 1x


Creamy Olive Pimento Deviled Eggs


  • 6 eggs
  • 1/4 c to 1/3 cup paleo mayo or plain whole greek yogurt
  • 2 tsp pickle juice
  • 1 tsp ground mustard
  • 1/4 tsp melted butter or non dairy butter. Optional but it does make it so creamy!!)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 12 green olives with pimentos
  • chili powder or paprika for topping


  1. First hard boil your eggs. Let them cool before peeling. Once peeled, slice your eggs vertically.
  2. Scoop out the yolk and place in a bowl. Mix your mayo or yogurt and melted butter together and combine with the rest of your ingredients, except the paprika and olives.
  3. The more yogurt you use, the creamier.
  4. Taste and see if it’s salty enough, if not, add a dash more salt or pickle juice.
  5. Mix until smooth then scoop a 1/2 tbsp to 1 tbsp of egg yolk mix into your egg white halves.
  6. Smooth the the surface of the egg and then place the olive with the pimento on top.
  7. Sprinkle with paprika or chili powder after.
  8. If you are making 12 dozen eggs, just double the recipe but add in the salt 1/4 tsp at a time and taste to make sure it’s not too salty.


Serving size: 1 Calories: 45 Fat: 3 Saturated fat: 0.9 Carbohydrates: 0.5 Sugar: 0 Fiber: .2 Protein: 3.6

  • Prep Time: 10 min
  • Cook Time: 20 min