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Olive Oil Deviled Eggs

 Products used:  Signature Extra Virgin Olive Oil, Premium White Balsamic Vinegar


12 Eggs

1/2 cup Signature Extra Virgin Olive Oil 

2 tsp Dijon Mustard

1/2 tsp sea salt

1 tsp Lemon Juice

1 tsp Premium White Balsamic Vinegar

Black Pepper 


Fresh dill or chives (optional)


Place a dozen eggs in a pot and cover with water by an inch.  Bring to a boil.  Once boiling, cover pot and remove from heat.  Set timer for 13 minutes.  Once 13 minutes is up, run eggs under cold water or transfer them to an ice bath and let chill for at least 10 minutes. (Or, hard boil your eggs the way you usually do)

Remove all the egg shells and cut all the eggs in half length wise.  Remove all the yolks and place them in a food processor or bowl if you are mixing by hand.  Add mustard, salt, lemon juice, and Premium White Balsamic Vinegar to food processor.  Pulse a few times.  If possible, slowly add the Signature Extra Virgin Olive Oil  to the food processor and blend until smooth.  Use the yolk mixture to fill eggs.  Top each with a pinch of black pepper and a pinch of paprika.  Finish with a bit of fresh dill or fresh chives if desired.