- 12 eggs
- 1/2 cup MyOlive Arbequina, Ogliarola or Picual EVOO (you could even mix in a bit of our Dill Infused EVOO)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 tablespoon capers
- 2 teaspoon lemon juice
- pinch of cracked black pepper
- pinch of paprika
- fresh dill for garnish
Fill a large pot halfway with water and bring to a boil over high heat. Once the water is boiling,
carefully place eggs into the pot, and cook eggs for 10 minutes. Once cooked, drain and rinse eggs
under cold water.
Remove the egg shells and split each egg in half length-wise. Remove the yolks from each egg half
and place them (yolks) 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.
Place eggs on a platter or plate and fill each, evenly, with yolk mixture. Top deviled eggs with pepper,
paprika, and fresh dill before serving.
makes 24 deviled eggs
(Recipe) Olive Oil Deviled Eggs
- Product Code: recipe