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Spanish-Style Deviled Eggs with Pimentόn and Manzanillo Olives

Spanish-Style Deviled Eggs with Pimentόn and Manzanillo Olives

  • Prep Time: 10 minutes
  • Total Time: 15 minutes plus time to chill
  • Yield: 24


  • 1 dozen hard-boiled large eggs, peeled
  • ½ cup plus 2 tablespoons mayonnaise
  • 2 tablespoons chopped pimento-stuffed Spanish Manzanillo olives
  • 1 ¼ teaspoons Pimenton (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.

Recipe Details