Simple, elegant and always a crowd-pleaser, deviled eggs take on a Mediterranean twist with Benso Black Olive Paste. Its rich flavour of organic black olives adds depth and character to a creamy filling, finished with a drizzle oforganic extra virgin olive oil. Easy to prepare in advance, these refined bites are perfect for festive occasions, summer lunches or casual aperitifs with friends.
Ingredients (Serves 4–5)
- 6 eggs
- 2–3 tablespoons of Benso Black Olive Paste
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon ofBenso Organic Extra Virgin Olive Oil
- Fresh flat-leaf parsley, finely chopped
- Freshly ground black pepper
- Salt (if needed)
Method
Boil the eggs for 10 minutes in gently simmering water. Immediately transfer them to a bowl of ice water to stop the cooking process, then peel them carefully.
Cut the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and add the Benso Black Olive Paste, mayonnaise, Dijon mustard andBenso Organic Extra Virgin Olive Oil. Mash everything together with a fork until smooth and creamy.
Taste the mixture, season with freshly ground black pepper and add a pinch of salt if necessary. Fill the egg whites generously using two teaspoons or a piping bag for a more elegant presentation.
Sprinkle with freshly chopped parsley and refrigerate for about 20 minutes before serving, allowing the flavours to develop fully.
Benso Tip
For an even more refined finish, add a few drops of Benso 6-Year Aged Balsamic Cream or with Benso Balsamic Vinegarjust before serving. Their delicate sweetness and balanced acidity perfectly complement the rich olive filling. Serve these deviled eggs with toasted bread or focaccia for a delicious Mediterranean-style appetizer.
Bon appétit !