Deviled Eggs Two Ways

(Makes 24 deviled egg halves)


  • 1 dozen eggs, preferably organic, hard-boiled, peeled and chilled
  • 4 Tbsp mayonnaise
  • 4-6 Tbsp Beyond the Olive Meyer Lemon Flavored Olive Oil
  • 2 Tbsp cream or half & half
  • Salt and pepper
  • 2 Tbsp fresh tarragon leaves, about two stems
  • Coarse smoked salt, such as Fumée de Sel
  • 1 oz smoked salmon, cut into 1x1-inch slivers (use thinly sliced variety, not fillets)
  • Sweet or smoked paprika for garnishing, if desired


Carefully slice eggs in half lengthwise and remove yolks. Reserve whites and place yolks in a food processor. Add mayonnaise, 4 Tbsp. olive oil, cream, a pinch of salt and a generous grinding of pepper. (Do not add too much salt to the filling, as the toppings are also salty.) Pulse until creamy. Taste and add additional lemon oil if desired. Add tarragon leaves and pulse to incorporate. Arrange egg whites on serving platter. Carefully place a dollop of filling into each egg half (alternatively, fill a pastry bag with filling and pipe into egg halves). Sprinkle smoked salt over half the deviled eggs. Place a sliver or two of smoked salmon atop the other halves. Dust the eggs with sweet or smoked paprika, if desired. Chill well before serving.

Recipe by Get Out of the Kitchen!
Photo Source: The Gourmet Connection