Fresh-Pressed Olive Oil Club

Mediterranean Deviled Eggs

Mediterranean Deviled Eggs

They say what’s old is new again, and that’s definitely true about the classic hors d’oeuvre deviled eggs. But I like to put a Mediterranean spin on this popular canape with heart-healthy extra virgin olive oil as the enrichment rather than the original, butter. Olive oil not only adds creaminess, but a delicious spiciness, too. And adding a variety of garnishes lets you get super creative and give your platter of deviled eggs a festive look. Enjoy!


  • 12 hard-boiled eggs, peeled
  • 2-3 tablespoons extra virgin olive oil
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon minced shallot or onion
  • 1 tablespoon flat-leaf parsley, rough chopped
  • 2 teaspoons fresh lemon juice, preferably from a Meyer lemon
  • 1 anchovy or 1/2 to 1 teaspoon anchovy paste
  • 1/2 clove garlic, minced
  • Sea salt and freshly ground black pepper
  • Your choice of garnishes (ideas below)


Step 1

Cut the eggs in half lengthwise, remove the yolks and transfer them to the bowl of a small food processor. (Alternatively, use an electric hand-held mixer.) Put the egg white halves on a deviled egg platter or other oversized dish.

Step 2

To the bowl with the yolks, add 2 tablespoons of the olive oil, the mayonnaise, mustard, shallot or onion, parsley, lemon juice, anchovy, and garlic and process until fairly smooth. Add salt and pepper to taste and the remaining tablespoon of olive oil if the mixture is too thick.

Step 3

To pipe the filling into the egg white halves, place a resealable plastic bag into a tall drinking glass and turn the edges over the rim of the glass. (For an extra fancy touch, place a wide fluted pastry tip in one of the lower corners.) Fill the bag with the yolk mixture and seal the bag after pressing out any air. Snip off one of the lower corners and then gently squeeze a generous amount of the filling into the egg white halves. If you don’t have enough filling for all the whites, chop the remaining ones and enjoy them in a salad. Garnish the deviled eggs with your choice of olive slices, slivers of sun-dried tomatoes, drained brined capers, chopped chives, good-quality anchovies, basil chiffonade, caviar and/or a sprinkle of pimentón (Spanish smoked paprika). I like to pick four to six options, depending on what I have on hand. Cover and refrigerate until you’re ready to serve. The deviled eggs can be made up to four hours in advance.