Forget Deviled Eggs: The Briny Swap That Transforms Into A Perfect Bite-Sized Appetizer

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There are never too many ideas for party bites, but certain snacks always pop up on the table, like the (surprisingly ancient) classic, deviled eggs. Don't get us wrong; they're one of the best bite-sized appetizers, but if you're looking for change, this swap might just do the trick. Deviled olives turn jarred pantry staples into a briny, sharp, and fun appetizer, and you probably already have all the rest of the necessary ingredients in your kitchen.

Deviled olives are made with the same general principle guiding deviled eggs. You cut green olives in half lengthwise, remove the pits if they are included, then top each half with a creamy filling comprised of chopped olives, cream cheese, mayonnaise, and equal amounts of mustard and hot sauce — all blended together in a food processor. They're generally easier to make than stuffed olives, for which the filling is piped inside a whole, pitted olive. Olives generally pair well with different flavors, but the goal is to counterbalance the olive's briny and sour taste with the filling choice. This is why creamy dairy products such as cream cheese or strained yogurt work well for this appetizer. While the recipe is fairly straightforward, there are a few tips for making deviled olives work for you. 

Successful deviled olives starts with choosing the right star ingredient. When it comes to green versus black olives, go with the former. Green olives have the salty, sour, sharp flavor profile you want for this appetizer. Puglian Cerignola olives make a great choice for their big size. Something like Sanniti Whole Castelvetrano Olives works too, or splurge on Colossal California Sevillano olives.

Green olives' firmer texture also makes them easy to pit. That's important, because for this dish, choosing a pre-pitted variety isn't necessarily the best choice. Pre-pitted olives are saltier and less firm because the brine reaches their inside flesh directly; unpitted ones preserve their firmness. While the pitting process without a pitter might sound tedious, it's not more trouble than preparing eggs for deviled eggs. With a paring knife, carefully slice around each stone to keep a clean half cut for the filling, and remove the pit with your hands. Once finished, pat dry your olives.

Once you've piped your filling on top, you don't have to stop there. Top your deviled olives with a dash of hot sauce for extra heat, dried mint for an earthy note, or bread crumbs for crunch. You could affix a small slice of halloumi on top with a toothpick, and finish with some Aleppo pepper. For a sharper taste, top your filling with anchovies sprinkled with green onions for that fresh crunch. Deviled olives are great on their own as an appetizer, but they also serve well with cured meats like prosciutto and salami for an elevated party platter.