Olive Oil Deviled Eggs

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Deviled eggs are a popular staple on the Southern dinner table. I have made literally hundreds of dozens over my life. The recipe I always used was the one my mother taught me as a child – mayonnaise (Duke’s of course), vinegar, yellow mustard, pepper – sometimes pickle, sprinkled with paprika. They are delicious. However, can we achieve a great deviled egg using more Med-friendly ingredients, namely olive oil. Not only are these Med friendly, they are even more delicious than the original (sorry mom). After a few tries at a ratio, I finally landed on the perfect amount of  oil and mustard. Give these a try. If you don’t have a food processor, you can do by hand but they will not be as creamy. These keep for several days in the refrigerator. 

Serves 12
Serving Size: 2 egg halves (one whole egg)
Prep Time: 20 minutes
Total Time: 20 minutes


  • 1 dozen boiled eggs, peeled
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar (you can use white wine or champagne or just plain white vinegar)
  • 1/3 cup extra virgin olive oil
  • Paprika (optional)


  1. Cut the eggs in half and place the yolks in the bowl of a food processor.
  2. Add the vinegar and mustard.
  3. Pulse the food processor a few times to combine.
  4. With the processor running, drizzle in the olive oil. Most processors have a hole in the pusher to allow for a slow drizzle of oil. If yours does not, just add slowly in a small stream.
  5. Stop the processor and scrape the mixture from the sides of the bowl.
  6. Pulse once or twice to fully combine. The mixture will be light and fluffy (see picture below).
  7. Fill the egg whites with the yolk mixture
  8. Sprinkle with paprika (optional).

Nutrition Information per Serving:

  • Serving Size: 2 halves (one whole egg)
  • Vegetables: 0 cups
  • Fruits: 0 cups
  • Calories: 122 calories
  • Carbohydrates: 0 grams
  • Fiber: 0 grams
  • Protein: 6 grams
  • Fat: 10 grams
  • Sodium: 76 mg


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