Devilled Eggs at The Little Shop of Olive Oils

Smooth and Fresh Deviled Eggs


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Suyo Cucumber vinegar
  • 1/4 teaspoon salt
  • A pinch of black pepper
  • A pinch of smoked paprika, plus extra for garnish
  • A handful of chives, finely chopped
  • A few garlic leaves, finely minced
  • Parsley for garnish chopped


  • Place the eggs in a single layer in a pot and cover with enough water to submerge them by 1 inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes.
  • Drain the eggs and immediately submerge them in ice water for a few minutes. Once cool, peel the eggs.
  • Slice the eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
  • Add mayonnaise, Dijon mustard, vinegar, salt, and black pepper to the yolks. Mash and stir the mixture until smooth and creamy.
  • Fold in the wild chives and minced wild garlic leaves into the yolk mixture, reserving a little for garnish (optional).
  • Spoon or pipe the yolk mixture back into the egg whites.
  • Garnish each deviled egg with a sprinkle of smoked
  • Garnish the plate with Parsley

Chill for at least 30 minutes before serving to allow the flavors to meld.


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