Olive Oil Deviled Eggs

Olive Oil Deviled Eggs


12 eggs                                                        2 tsp lemon juice

1/2 cup Arbequina  EVOO                           pinch of black pepper

1 tsp Dijon                                                    pinch paprika

1 T capers                                                    fresh dill for garnish


Fill large pot halfway with water and bring to a boil. Once the water is boiling, carefully place eggs into the pot, and cook for 10 minutes. once cooked, drain and rinse eggs under cold water.

Remove the egg shells and cut each egg in half length wise. remove the yolks from each egg half and place them in the bowl of a food processor. Add olive oil, mustard, salt, capers and lemon juice to the bowl and blend until smooth. Transfer the mixture to a piping bag, or plastic bag with a corner cut out.

Place the eggs on a platter or plate and fill each evenly with the yolk mixture. Top deviled eggs with pepper, paprika, and fresh dill just before serving


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