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Deviled Eggs with Olives and Rosemary
Seamus Mullen makes deviled eggs
Nathan Congleton / TODAY
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(31 rated)

Upgrade classic deviled eggs with olives, which also give the dish a health boost: they're loaded with vitamin E  and you get a lot of good, healthy fats and great flavor. 


    • 12 large eggs
    • 3 tablespoons crème fraîche, plus more if needed
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon cayenne pepper
    • 1/4 cup extra-virgin olive oil
    • Juice of 1⁄2 lemon
    • 1/4 cup fresh rosemary leaves
    • Coarse sea salt to taste
    • Chopped Castel Vetrano olives to taste
    • Paprika to taste


1. Bring a large pot of water to a boil. Fill a large bowl with ice and water.

2. Add the eggs and cook for 8 minutes. Drain the eggs and transfer to the ice water. When cool, peel and cut each egg in half lengthwise. Transfer the yolks to the bowl of a food processor; refrigerate the whites.

3. Add the crème fraîche, mustard, cayenne, olive oil, lemon juice, rosemary, and a pinch of salt to the food processor. Process until smooth, scraping the bowl occasionally. The mixture should be soft enough to pipe through a piping bag, but not too loose. If it’s stiff, pulse in another tablespoon of crème fraîche.

4. Transfer the mixture to a piping bag or resealable plastic bag with a hole snipped in one corner.

5. Arrange the egg whites cut-side up in a single layer on a serving platter. Pipe the yolk mixture into the egg white cavities.

6. Top each with chopped Castel Vetrano olives.

7. Sprinkle with paprika and serve immediately, or refrigerate for up to 2 days.