Extra Virgin Deviled Eggs
Whether you’re trying to use up the last of those Easter eggs or you’re looking for a crowd-pleasing party snack, try our olive oil-deviled eggs recipe for a sophisticated twist on classic deviled eggs.
Which olive oil is best?
You can use any of our extra virgin olive oils to make these easy olive oil deviled eggs.
Makes 24 servings
2 tablespoons thinly sliced fresh chives
*Sea Salt Garnish (Optional)
Boiling The Eggs – Add eggs to a large pot and cover with water by at least a couple of inches. Bring the pot to a full rolling boil. Cover the pot with a lid and turn off the heat. Let the eggs sit for 12 – 15 minutes. Altitude and other factors will require some adjustments. Either strain off the water or remove the eggs using a slotted spoon to a bowl and run under cold water or submerge in an ice bath to prevent further cooking.
Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks into a medium bowl and combine with olive oil and Wasabi Sake Mustard. Work the mixture until well incorporated and smooth. Taste and season with salt and pepper.
Using a small spreading knife, scoop about a tablespoon of the mixture into the empty egg white and smooth with the back of the knife. Repeat with remaining eggs. Garnish the eggs with a sprinkling of chives and sea salt and a drizzle of extra virgin olive oil.
*We love a robust, grassy olive oil that stands up to the richness of the eggs. We also like a sea salt that has a coarser grain and gives the eggs a nice bit of crunch.