DEVILED EGGS
Jason Glover
6
10 minutes
0 minutes
A lightened up deviled egg recipe that uses olive oil instead of mayonnaise. Just as delicious as classic deviled eggs! (Recipe also includes the option to use mayonnaise, if you choose.)
Ingredients
- 6 hard boiled eggs
- ¼ cup olive oil (or about 2 tbsp mayonnaise for a traditional deviled egg)
- 1 tsp Dijon mustard
- ¼ tsp cumin
- Kosher salt and freshly cracked pepper, to taste
- 1 tbsp capers
- Fresh chives
- Smoked paprika
Tools
- Bowl
- Cutting board
- Knife
- Piping bag (optional)
Directions
- Slice the eggs in half and place the yolks in a small bowl.
- Add the olive oil, Dijon mustard, cumin, salt, and pepper to the egg yolks and mix until smooth.
- Transfer the mixture to a piping bag and fill each egg. (The pastry bag is optional, you can also just fill them using a spoon.)
- Garnish each egg with a few capers, a sprinkle of chives, and smoked paprika.
