Viva La Olive
300 N Mead Suite #105
Wichita, KS 67202
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Olive Oil Deviled Eggs

makes 24 deviled eggs


1/2 cup EVOO
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 tablespoon capers
2 teaspoon lemon juice
pinch of cracked black pepper
pinch of cracked black pepper
fresh dill for garnish


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

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