Dill-viled Eggs

Adapted from Serious Eats

*Use your left over Easter Eggs that you never got around to dying (slacker).  Older eggs are actually easier to peel than fresh eggs.

  • 12 large eggs
  • 2 Tbsp. Dill Aioli or Mayo
  • 1 Tbsp. Dijon Mustard
  • up to 1 Tbsp. Red or White Wine Vinegar
  • Dash of hot sauce, optional
  • 1/4 c. Wild Anthos Dill Olive Oil
  • 3 Tbsp. sliced Chives
  • Salt
  • Pepper
  • Paprika

Prepare an ice bath (lots of ice cubes in a bowl of cold water) and set aside.

Fill a large pot with an inch or two of water. Place steamer insert into pot, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue to cook over high heat for 12 minutes. Immediately transfer eggs to the ice bath and let cool for 15 minutes. Peel your eggs under cold running water.  (My husband says don't let the egg shells go down the garbage disposal.)

Slice each egg in half. Scoop out the egg yolks and put them in the bowl of a food processor (if you're smarter than I am, you would make the Aioli and then these deviled eggs so that you would only have to wash your food processor once.) Add Aioli or mayo, Dijon, half of the vinegar, and a dash of hot sauce to the egg yolks. Process until smooth, scraping down sides as needed. With machine running, drizzle in 2 Tbsp. of the Olive Oil. Taste your concoction. Add more vinegar, if you want to.  Season with salt and pepper.

Pick out the best-looking 16 egg whites, put them on a fancy platter and set them aside. Add the remaining egg whites to your chicken or tuna salad.

Transfer mixture to a plastic Ziploc bag or pastry bag, snip a hole in the corner and pipe into your egg whites. Drizzle with remaining olive oil, sprinkle with salt, pepper, paprika and chives.

Serve immediately or refrigerate until ready to serve.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil