Deviled Olives
Halved olives served deviled style, filled with a mix of cream cheese, olives, hot sauce, and mustard
Servings: 40 deviled olives
Calories: 35kcal
Equipment
Ingredients
Filling
- 1 cup pitted olives of your choice
- 4 ounces cream cheese (half brick)
- 1/4 cup mayo
- 1 tablespoon mustard
- 1 tablespoon hot sauce or to your taste
Serve and top
- 2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 20 large pitted cerignola olives cut in half the long way
- chili flakes I use gochugaru
Instructions
- Add the filling ingredients to a blender or food processor and blend until smooth. Set aside in the fridge until ready to use.
- Melt the butter in a frying pan and add the breadcrumbs. Cook on medium high heat, tossing often, for about 5 minutes, until golden brown and toasted.
- Lay the olives out on a serving platter. put the filling into a piping bag. Pipe the filling on to each olive. Sprinkle the breadcrumbs and chili flakes on top and serve.
Nutrition
Calories: 35kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 124mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 78IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg