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.


Ingredients:
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.

Instructions:
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.