| Servings |
devilled eggs
|
Ingredients
- 12 eggs
- 1/2 cup Arbequina EVOO
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1 tbsp capers
- 2 tsp lemon juice
- pinch cracked black pepper
- pinch paprika
- fresh dill (garnish)
Ingredients
|
|
Instructions
- Fill a large pot halfway with water and bring to a boil over high heat.
- Once 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 (or a bowl big enough to mix in).
- Add Arbequina EVOO, Dijon mustard, salt, capers, and lemon juice to the bowl and blend/mix until smooth. Transfer the mixture to a piping bag (or you can just scoop with a spoon).
- Place eggs on a platter or plate and fill each half evenly with the yolk mixture. Top devilled eggs with pepper, paprika, and fresh dill before serving.