Emeril Lagasse’s Spanish-Style Deviled Eggs with Pimenton and Manzanillo Olives

by Rachael Ray Show Staff 9:00 AM, September 21, 2016

Aired September 21, 2016

Serves 24

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


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.

Bacon-Ranch Deviled Eggs
Farmer’s Breakfast Deviled Eggs
Pesto Deviled Eggs