devilled eggs with olive oil – a subtle flavour

Huile d'olive de Nyons PDO Black olives from France
Subtle flavour
Oeufs mimosa à l'huile d'olive goût subtil
A PDO
Preparation
20 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
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Starter Gluten-free

Ingredients

A PDO
For 6 personnes
For the mayonnaise:
  • 1 egg yolk
  • 1 teaspoon of mustard
  • a dash of vinegar or a few drops of lemon juice
  • 20 cl of mild-flavoured olive oil
  • Salt, pepper
For devilled eggs:
  • 6 eggs
  • 1 tin of tuna
  • About ten sprigs of chives
  • Around ten black olives from France (from Nice PDO, from Nyons PDO, from the Vallée des Baux-de-Provence PDO...)

Tip

We recommend a mild-flavoured olive oil from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …. Other egg-based recipes: Guacamole on toast, soft-boiled eggs, baked eggs, potatoes and mushrooms

Instructions

  • Prepare the mayonnaise: it’s best to have all the ingredients at room temperature. In a bowl (not too large), place the egg yolk, mustard, vinegar, salt and pepper. Whisk vigorously (you can use an electric whisk). Gradually add the mild-flavoured olive oil. The emulsion should thicken and the sauce should become glossy and elastic.
  • Cook your eggs (hard-boiled, for 10 minutes in boiling water). As soon as they are cooked, plunge them into cold water and then peel them. Cut the eggs in half and remove the yolks. Set aside half of the yolks for decoration.
  • Stone the black olives and chop them into small pieces. Set them aside.
  • In a small bowl, mix together the mayonnaise, flaked tuna, the remaining crushed egg yolks and the finely chopped chives.
  • Spoon the mixture into each egg white, then sprinkle over the egg yolks, which you’ve crumbled (you can use a parsley chopper to make it look nicer).

  • Keep in the fridge until ready to serve. Serve the devilled eggs with a green salad drizzled with a mild olive oil.

Tip

We recommend a mild-flavoured olive oil from Nice (PDO), from Nyons (PDO), from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …. Other egg-based recipes: Guacamole on toast, soft-boiled eggs, baked eggs, potatoes and mushrooms
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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