Deviled Eggs with Olives and Rosemary

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 Halkidiki olives (pitted) 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 Halkidiki olives.
7. Sprinkle with paprika and serve immediately, or refrigerate for up to 2 days.

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