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Radish and Cured Olive Deviled Eggs

  • Servings:

    Makes 12 halves as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    10 minutes


6 large eggs
1/4 cup mayonnaise
2 Tbsp. finely chopped radish
1 Tbsp. minced oil-cured olives
2 tsp. tahini or hummus
1 tsp. lemon juice
Salt and pepper
Thinly sliced radish (for garnish)
Radish and Cured Olive Deviled Eggs


1. Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit 10 to 12 minutes. Drain, transfer to ice water, and let cool completely.
2. Peel eggs and cut in half lengthwise. Transfer yolks to a bowl and mash with a fork until no lumps remain. Stir in mayonnaise, chopped radish, olives, tahini or hummus, and lemon juice and season with salt and pepper to taste.
3. Spoon or pipe filling into egg whites. Top evenly with sliced radish and serve.
Source: Hannaford fresh Magazine, March - April 2016


Nutritional Facts
Servings Makes 12 halves
Base Nutrients
Calories 80 kcal (4%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 2 g (8%)
Cholesterol 95 mg (32%)
Sodium 65 mg (3%)
Total Carbohydrates 1 g (0%)
Dietary Fiber 0 g (0%)
Protein 3 g (5%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a