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

Food & Fun - By The Rachael Ray Staff on Wed, 09/21/2016 - 12:00

Ingredients

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

Preparation

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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