In my circle, people either seem to love mayo or hate it. I am someone who happens to love it, but I still don’t use it all that often. Recently, one of my mayonnaise hating friends said to me “Deviled eggs no mayo please” Well, here you go friend, Deviled Eggs with Olive Oil, Capers and Chives.
The first tip on making deviled eggs is to make the perfect hard boiled egg. Here is my favorite method from Elise Bauer. Once you have peeled the eggs, simply cut them in half lengthwise and then you can either scoop the yolks out or if you have a well behaved egg you can take each half, put them over a bowl and lightly squeeze until the yolk falls out. From there, it is just mixing (with olive oil, Dijon, and salt) and then putting back into the egg whites. I use a pastry bag to squeeze the egg yolk mixture back into the whites. This gives it a little more of an artistic look, but you can also scoop the mixture in with a small spoon. Top the eggs with capers, chives, black pepper, smoked paprika (optional) and a drizzle of extra virgin olive oil.
Deviled eggs are always popular at parties, picnics and barbecues. When I was a kid my Aunt in Vermont would always bring my two favorite dishes: deviled eggs and barbecued baked beans. I am pretty sure I would always eat half of the deviled eggs in one sitting.
If you want to go for a true Mediterranean themed picnic try some of our favorite recipes here:
I would also suggest deviled eggs as part of a Mediterranean Bread Board that would include: marinated artichokes, roasted red peppers, sourdough bread, olives, cheese and grapes. Super simple, but also quite delicious!
Deviled eggs no mayo please!