|YIELDS: 6 Servings||PREP TIME: 10 mins||COOK TIME: 0 mins||TOTAL TIME: 10 mins|
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.)
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
- 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.