Recipe Index

American | Deviled Eggs

Revised on April 9, 2012

I copied these from Cin-Cin in Los Gatos. The filling is yummy but basic, the thing that makes these unique is the Manzanilla olive and Sriracha sauce.

Yield: 12 deviled egg halves

deviled eggs


6 hard-boiled eggs, cooled and peeled, cut in half

2 tablespoon Vegenaise or mayonnaise

1 teaspoon French's yellow mustard

1 teaspoon white wine vinegar

1 teaspoon finely chopped chives, more for garnish

1 teaspoon finely chopped parsley

kosher sea salt, to taste

freshly ground pepper, to taste

6 Manzanilla green olives, pitted, cut in half

Sriracha hot sauce



Scoop yolks out of eggs and place in a bowl. Add Vegenaise (or mayonnaise), yellow mustard, white wine vinegar, chopped chives, and chopped parsley. Mash and mix well. Season to taste with salt and pepper.

Fill egg halves with mixture. Top with Manzanilla green olive half. Fill olive hole with Sriracha hot sauce. Garnish with chives.


(Recipe by Brenda.)