Olive Oil Deviled Eggs

A Spanish-Inspired Twist on Classic Deviled Eggs

Creamy, flavorful, and perfect for sharing, these Olive Oil Deviled Eggs bring a delicious Spanish-inspired twist to a classic appetizer.

Extra Virgin Olive Oil From Spain creates a silky, rich filling, while sherry vinegar and Dijon mustard add a touch of tanginess. Finished with smoked paprika, crunchy Marcona almonds, and fresh chives, every bite offers a delicious balance of flavors and textures.

An easy yet elegant appetizer for holiday gatherings, dinner parties, or any occasion worth celebrating.

Instructions

1. Cook the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes.
2. Cool and peel. Transfer the eggs to an ice bath and let cool completely. Carefully peel the shells.
3. Prepare the egg whites. Slice each egg in half lengthwise and gently remove the yolks, transferring them to a mixing bowl. Set the egg whites aside.
4. Make the filling. Mash the egg yolks with the Dijon mustard, sherry vinegar, and salt until smooth.
5. Incorporate the olive oil. Slowly whisk in 3 tablespoons of Extra Virgin Olive Oil From Spain, a little at a time, until the filling becomes silky and creamy. Add a little more olive oil if a softer consistency is desired.
6. Fill the eggs. Spoon or pipe the creamy yolk mixture back into the egg white halves.
7. Add the finishing touches. Drizzle with the remaining tablespoon of Extra Virgin Olive Oil From Spain and sprinkle with smoked paprika, chopped Marcona almonds, fresh chives, and a pinch of flaky salt.
8. Serve and enjoy! Arrange on a serving platter and enjoy chilled.

Serving Suggestions

Serve these Olive Oil Deviled Eggs as a flavorful starter at your next gathering. Pair them with olives, toasted bread, or a selection of Spanish-inspired appetizers for a delicious spread.

Storage Tips

Keep the deviled eggs refrigerated at 40°F (4°C) or below until ready to serve. Store leftovers in an airtight container and consume within 3–4 days of cooking the eggs. Do not leave them at room temperature for more than 2 hours.