Mediterranean Black Olive Deviled Eggs


  • 1 dozen eggs
  • 1/2 cup roasted red pepper hummus (or original)
  • 2 teaspoons dijon mustard
  • 2 tablespoons olive oil
  • 1/2 cup California Black Ripe Olives plus 4 olives, liquid drained
  • 2 tablespoons sun dried tomatoes, diced
  • 2 tablespoons basil, diced finely


  1. In a sauce pan add eggs, cover with water. Bring to a boil and cook for 5 minutes, turn off heat and let sit in water for another 12 minutes.
  2. While eggs are cooking prepare filling. Add hummus, dijon mustard, olive oil, 1/2 cup black olives, sudried tomatoes and basil into a small food processor.
  3. Once eggs are cooked remove eggs and run under cold water. Peel eggs, cut in half lengthwise. Spoon out yolk and place yolk into food processor along with other ingredients.
  4. Pulse ingredients in food processor until combined.
  5. Add filling to a small zip lock bag. Cut off corner of one side of the bag and pipe filling out of that corner. Evenly fill each egg white half with the filling.
  6. Thinly slice remaining 4 olives width wise and garnish each deviled egg.