Easy Deviled Eggs with EVOO-The Little Shop of Olive Oils

Easy Deviled Eggs with EVOO


  • 12 large eggs
  • 4 tablespoons mayonnaise
  • 2 tablespoons Premium Extra Virgin Olive Oil, plus more for drizzling
  • 2 teaspoons Dijon mustard
  • Salt and pepper, to taste
  • Paprika, for garnish
  • Fresh parsley, finely chopped, for garnish if desired


  • Place the eggs in a single layer in a saucepan and cover with enough water that there’s about an inch of water above them. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
  • Remove from heat and leave covered for about 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack eggshells and carefully peel under cool running water. Gently dry with paper towels.
  • Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  • Mash the yolks into a fine crumble using a fork. Add mayonnaise, EVOO, Dijon mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites or use a piping bag for a more elegant presentation.
  • Sprinkle with paprika and garnish with a drizzle of EVOO & chopped parsley before serving if desired. 
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