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Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved


  • 1 dozen hard-boiled large eggs, peeled
  • 1/2 cup plus 2 tablespoons mayonnaise
  • 2 tablespoons chopped pimento-stuffed Spanish Manzanillo olives
  • 1 1/4 teaspoons pimentón (smoked Spanish paprika), plus more for garnish if desired
  • Salt and freshly ground black pepper, to taste


Serves: 24


Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, olives and pimentόn, and stir to blend well. Season to taste with salt and pepper.

Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. If desired, sprinkle with additional pimentόn just before serving.

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