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Deviled Eggs with Olives and Cheese Filling #ImprovCookingChallenge

When I first saw the cooking challenge for July on our group page, I was entirely turned off. Not by the ingredients, which I love, but those ingredients together.  Nope.  My husband gently reminded me that I loved olives and cheese on our charcuterie boards, so then I was mollified and started to go to work on how I wanted to approach it.

One of our all time favorite restaurants has an appetizer of deviled eggs that we love. We had it last night and as I was devouring the egg, I had a revelation to combine this month's Cooking Challenge with deviled eggs. I have to tell you, this was a genius thought! ☺️

I hate it when the shell won't peel off the egg.  I love to eat deviled eggs, but I hate to make them! I have learned that this way works for me:  Place eggs in pot with cold water.  Bring to a boil.  Turn off heat, cover pan, wait for 15 minutes.  Drain hot water, fill with cold water and some ice. Let sit for 15 minutes. Peels will come off easily!  I also use older eggs (two weeks old should do it.)

Yield: 12

Deviled Eggs with Olives and Cheese

prep time: 15 minscook time: 30 minstotal time: 45 mins
The classic tastes of olive and cheese in your deviled eggs.


6 eggs, hard boiled, peeled and cut in half length wise
1/4 c mayonnaise
1 t mustard
1/4 c chopped shredded cheddar,
4 large olives chopped
salt and pepper


Scoop the yolks into a bowl and mash with a fork.  Add the mayo and stir.  Add mustard and stir. Salt and pepper to your own tastes.  Fold in olives.  Fold in cheese.  Scoop filling into the hollows of the egg white half.  Sprinkle lightly with paprika.


If you use a crock pot with a removable insert, take it out of the heating unit and let cool. It will cool faster.
Created using The Recipes Generator

There are so many variations of the olive and cheese challenge! Check them out below.  Prepare to be amazed!

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