Mediterranean Deviled Eggs


  • 8 jumbo eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 5 basil leaves
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 3 tbsp minced Mediterranean olives
  • Salt and black pepper to taste
  • 1 tbsp freshly grated Parmesan cheese


Place eggs in a pot (single layer) and cover with water and bring to a boil. Turn off heat and cover with lid for 12 minutes. Remove eggs, crack one at a time and start to peel under cool running water. Gently dry them with a paper towel, then slice in half. Remove the yolks and place whites on a large serving platter. Add the yolks, mayonnaise, basil leaves, dijon mustard, minced olives, white balsamic, olive oil, lemon juice and Parmesan cheese to a medium sized mixing bowl. Mix on high with hand mixer until smooth. Taste for seasoning, add salt and pepper to taste. Scoop into a piping bag with a tip of your choosing (we used a star tip). Pipe into egg whites and garnish with minced olives, and freshly shredded Parmesan cheese. For an extra kick, garnish with a few red pepper flakes. Enjoy!


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