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Deviled Eggs

Deviled Eggs | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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.)

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Yields6 Servings
Prep Time10 mins

 6 hardboiled 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

1

Slice the eggs in half and place the yolks in a small bowl.

2

Add the olive oil, Dijon mustard, cumin, salt, and pepper to the egg yolks and mix until smooth.

3

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.)

4

Garnish each egg with a few capers, a sprinkle of chives, and smoked paprika.

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Ingredients

 6 hardboiled 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

Directions

1

Slice the eggs in half and place the yolks in a small bowl.

2

Add the olive oil, Dijon mustard, cumin, salt, and pepper to the egg yolks and mix until smooth.

3

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.)

4

Garnish each egg with a few capers, a sprinkle of chives, and smoked paprika.

Deviled Eggs

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