Olive Oil Deviled Eggs

Zach Thorp Oct 12, 2022


  • 12 eggs
  • ½ cup Arbequina EVOO
  • 2 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 1 tablespoon capers
  • 2 teaspoons lemon juice
  • Pinch of cracked black pepper
  • Pinch of paprika
  • Fresh dill for garnish


  1. Fill a large pot halfway with water and bring to a boil over high heat.
  2. Once the water is boiling, carefully place eggs into the pot, and cook eggs for 10 minutes.
  3. Once cooked, drain and rinse eggs under cold water.
  4. Remove the egg shells and spit each egg in half lengthwise. Remove the yolks from each egg half and place them in the bowl of a food processor.
  5. Add Arbequina EVOO, mustard, salt, capers, and lemon juice to the bowl and blend until smooth. Transfer the mixture to a piping bag.
  6. Place eggs on a platter or plate and fill each, evenly, with yolk mixture.
  7. Top deviled eggs with pepper, paprika, and fresh dill before serving.