Deviled Eggs with 5-Minute Aioli

These deviled eggs with olive oil aioli are a Mediterranean-inspired twist on the classic — made without seed oils or processed mayonnaise. Instead of conventional mayo, this recipe uses Limor's 5-minute homemade aioli made with high-phenolic extra virgin olive oil, offering a rich source of anti-inflammatory polyphenols and heart-healthy monounsaturated fats.

But before you worry about how much time it may add to take on this additional (game-changing) step to the process, we'll let you in on a little secret: this aioli? Takes us less than 5 minutes to make. Yep-- just 5 minutes is all it takes to create a restaurant worthy, all-purpose sauce that you'll want to incorporate into more than just your deviled eggs this year. 

Whether you're looking for a healthier deviled egg recipe, a mayo-free appetizer, or an easy way to incorporate olive oil into everyday meals, these creamy, flavorful deviled eggs deliver all the indulgence of the original with added nutritional benefits.

Deviled Eggs with Colorful Natural Dyes

The beloved tradition of dying and deviling eggs as an Easter holiday activity is given a majorly chic and delicious update with this kyoord deviled egg recipe. Coloring half the hard-boiled eggs with the vibrant pigments natural to beets creates a stunning display for your holiday spread.

If you're planning to dye eggs with your family this year, avoid the scary synthetics often used in store-bought kits and opt for nature's most colorful vegetables and spices to impart elegant hues on the shells.

• The beet used in this recipe turn the whites into a magnificent magenta 
• Turmeric creates glowing gold tones
• Purple cabbage imparts a variety of violet and blue hues
• Onion skins (yes, just another use for those kitchen scraps!) turn shells a warm terracotta tint

There are endless colors to explore, and many are waiting for you to get creative with right inside your kitchen. 

Why Use Olive Oil Instead of Mayonnaise in Deviled Eggs?

Traditional deviled egg recipes rely on mayonnaise made with refined seed oils, which are often high in omega-6 fatty acids and low in beneficial antioxidants.

By swapping mayo for olive oil-based aioli, you can:

• increase intake of anti-inflammatory polyphenols
• support heart health with monounsaturated fats and olive oil polyphenols
• avoid processed seed oils
• follow Mediterranean-style eating patterns

High-phenolic extra virgin olive oil also contains naturally occurring compounds like oleocanthal, which have been studied for their antioxidant and anti-inflammatory properties.

Deviled Eggs with 5-Minute Aioli

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Category

Appetizer

Cuisine

American

Servings

12

Prep Time

2 hours

Cook Time

15 minutes

Grandma's classic recipe gets hipper, healthier, and happier with our modern spin on deviled eggs. Evoke the colors of the season with beets and create vibrant pink bases for a delectable yolk and aioli filling.

Author:

Limor

Ingredients

Deviled Eggs

• 1 raw beet

• 12 hard-boiled eggs, peeled

• 1.5 tablespoons Dijon mustard

• 5-Minute Aioli (3/4 of the recipe included)

• Extra Salt and pepper to taste

• Salmon roe and dill for garnish

5-Minute Aioli

• 1 raw egg at room temperature

• 1 tsp Dijon mustard

• 1/2 tsp minced garlic

• 1 tbsp apple cider vinegar

• 1/2 tsp salt

• 3/4 cup + 2 tbsp kyoord olive oil

Directions

To color half of the eggs magenta

1. Cut one unpeeled beet into quarters, place in a small sauce pan, and cover with water. Bring to a boil and simmer for 15 minutes.

2. Place 6 of the peeled, hardboiled eggs in a lidded container, cover with beets water (later peel and use the cooked beets for a salad). Make sure eggs are submerged in the purple liquid.

3. Refrigerate for at least 30 minutes up to 6 hours.

4. When ready to make the deviled eggs remove the eggs and briefly rinse and drain them.

To make the Aioli

1. Place all ingredients in a tall narrow jar that fits an immersion blender

2. Insert immersion blender to bottom (all olive oil should be floating on top) and start blending.

3. When the aioli starts to emulsify, work the blender wand up and down to incorporate all of the oil. Total blending should take less than 1 minute. Do not over bland.

To assemble the deviled eggs

1. Cut all eggs in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl and set the halves aside on a platter.

2. Using a fork, mash the yolks until smooth. Add about ¾ of the aioli, and the remaining mustard to the cooked yolks, and mix together till smooth. Season with salt and pepper. (If needed, use the rest of the aioli, or if not, keep for other use).

3. Fill each egg halve with a heaping spoonful of the yolk-aioli mixture.

4. Garnish with dill and salmon roe if desired.