Saturday, October 31, 2009

Slow Travel Sunday Small Bites: SSB# 9 - Olive

This week's ingredient is Olives and it was selected by fellow Slow Traveler and Blogger, Jerry, Jerry's Thoughts, Musings and Rants. Thank you Jerry for selecting this week's ingredient.

I decided to go with a recipe that I found in one of the three books I bought for this cooking group. It is called "Betty Crocker's Small Bites." The recipe is for Olive and Herbs Deviled Eggs. I followed the recipe exactly. I thought this was really delicious and would definitely make it again.

8 eggs
1/3 cup mayonnaise or salad dressing (I used Mayonnaise)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh marjoram leaves
2 tablespoons finely chopped fresh chives
1/2 teaspoon garlic-pepper blend
1/2 cup chopped ripe olives
8 pitted ripe olives
Fresh parsley or marjoram sprigs or leaves.

In a pot, place eggs in single layer; add enough cold water to cover eggs. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.

Remove shell from each egg. With rippled vegetable cutter or sharp knife, cut each egg in half lengthwise. Carefully remove yolks and place in small bowl; mash with fork. Reserve egg white halves.

Stir mayonnaise, chopped herbs, garlic-pepper blend and chopped
olives into mashed yolks. Carefully spoon mixture into egg white halves,
mounding lightly.

Cut whole pitted olives into slices; top each egg half with olive slices. Garnish with small herb sprigs or leaves.

For more Sunday Small Bites (SSB) recipes, visit the Slow Travel Website.


  1. I love deviled eggs, and I rarely make them. This recipe sounds really good.

  2. I think your deviled eggs look delicious. I could eat one right now!

  3. Kathy, these look so good; my mouth is literally watering after looking at your photo. I love deviled eggs and this sounds like a great recipe with all the fresh herbs in them and black olives on top. YUM!

  4. Hi everyone, thanks so much for your comments.

    Cindy, I love deviled eggs too but have never made them before. This recipe was good and I think you will really like it.

    Nancy, glad you liked my deviled eggs. I think they make great appetizers and I will definitely make them again.

    Annie, glad you liked my deviled eggs. I love eating them too. I think you would like this recipe. The herbs in them added a wonderful flavor and I am a big fan of black olives so it made a great topping! I couldn't decide how to position them though. At first I had them standing up and it didn't look right, so I sat them back down and to the side and they looked better. Sometimes I get so caught up in my presentation. It's funny but when I looked at my photo I noticed that I missed the topping on one of my eggs in the front. :)

    Thanks so much everyone. This was a wonderful ingredient and I enjoyed looking at all the wonderful dishes everyone made this week. Have a great day today!

  5. Mmm! Sounds and looks great, Kathy.

  6. Hi Candi, glad you liked my deviled eggs. I was glad that they turned out so well. thanks for your comments and have a great day today!

  7. Yum! I love deviled eggs but can you believe that I have never made them?! I like the recipe you posted and how appetizing yours look. I'll save this recipe to make my first deviled eggs. :)

    Happy Tuesday!

  8. Hi Maria, glad you liked my dish. This was my first time making it too and I found it very easy to do. I liked the flavors in this recipe a lot and I think you will really like it too.

    Thanks so much and you have a happy Tuesday too.

  9. Ha ha! I didn't even notice the missing olive in front until you pointed it out. I like the way you positioned them. They really do look delicious!


It's me Trekcapri (aka Kathy). Thanks so much for visiting and leaving a comment.