Olive Oil Deviled Eggs

By Erin

Spring has sprung so it’s time for ALL the delicious flavors of spring. One of my favorites for a spring brunch or for Easter are deviled eggs! I decided to add a little extra flavor by adding some Garcia De La cruz Olive Oil and topping them with their Premium Queen Olives Stuffed with Manchego Cheese.

A Little Bit About Garcia de La Cruz

The Garcia de la Cruz company was founded in Spain in 1872 when Federico Serrano Fernandez-Negrete and his wife Adelaida Fernandez-Cuella inherited a grinding mill. The history of this family business began with the purchase of 300 hectares of land in an area known as “El Cerillo”, which they planted with olive trees.

In a country marked by poverty and in which the role of the woman was relegated to the home and domestic chores, Adelaida Fernandez-Cuella took the brave decision to put herself at the head of the business while her husband, a lawyer, dedicated himself to his profession and to the public administration.

Currently, Garcia de la Cruz Olive Oils can be purchased across five continents in more than 40 countries offering a wide range of products that can be considered one of the most complete in the market.

I love supporting a family business, especially one that is women led!

The Recipe

12 eggs

Garcia De La Cruz Stuffed Olives–cut in halves.

2 Tablespoons of Garcia De La Cruz EVOO

2 Teaspoons Dijon mustard

2 Tablespoons Mayo

2 Tablespoons finely chopped red onion

2 avocados

1 tablespoon chopped fresh cilantro + some for garnish

1 tablespoon Chopped Fresh chives + some for garnish

1 Tablespoon Melissa’s Produce Minced Garlic

1/2 a lime

Pinch of Sea Salt

Pepper to taste

Directions:

Step 1. 

Fill a large pot halfway with water and bring to a boil over high heat. Once the water is boiling, carefully place eggs into the pot, and cook eggs for 10 minutes. Once cooked, drain and rinse eggs under cold water. To help them peel easier, transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs SO much easier to peel!

Step 2. 

Remove the eggshells and split each egg in half length-wise. Remove the yolks from each egg half and place the yolks in the bowl. Add avocado and olive oil to the yolks and mash together until it’s a smooth mixture. Then add the mustard, mayo, salt, pepper, garlic, juice from the 1/2 lime, red onion, chives and cilantro and blend until smooth. Either spoon mixture into the eggs or transfer the mixture to a piping bag. Place eggs on a platter or plate and fill each, evenly, with the mixture. Top deviled eggs with the olives, and extra cilantro and chives!

ENJOY!