Deviled Eggs with 5-Minute Aioli

Deviled Eggs with 5-Minute Aioli

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 your'e 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, just like the beet used in this recipe to make the whites in our recipe magnificently magenta. Turmeric creates glowing gold tones, purple cabbage imparts a variety of violet and blue hues, while onion skins (yes, just another use for those kitchen scraps!) turn shells a warm terra-cotta tint. There are endless colors to explore, and many are waiting for you to get creative with right inside your kitchen. 

Our elevated take on Grandma's classic recipe uses Limor's homemade Aioli. 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. 

We found that we needed only 3/4 of the batch of aioli this recipe makes for the deviled eggs, meaning you'll have leftovers to spread over anything your heart desires. But we'll leave it up to you to decide how much you need, as you may opt to use it all for the 12 deviled eggs (we don't blame you).


Why we recommend "kyoord High-Phenolic Olive Oil"

With a robust flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.