Extra Virgin Deviled Eggs

 

Extra Virgin Deviled Eggs

Whether you’re trying to use up the last of those Easter eggs or you’re looking for an awesome snack, try our recipe for a sophisticated twist on classic deviled eggs.

Makes 24 eggs

Ingredients
1 dozen hard boiled eggs
1/3 cup mayonnaise
3 teaspoons We Olive Wasabi Sake Mustard
Salt and pepper to taste
2 tablespoons thinly sliced fresh chives
Extra virgin olive oil and sea salt to garnish*

Peel the hard boiled eggs and slice in half lengthwise. Scoop the yolks into a medium a bowl and combine with mayonnaise and 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 which 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.

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