Make Ahead

Dev-aiolied Eggs

May 21, 2011
Author Notes

We love deviled eggs in our family and are fortunate to have backyard hens keeping us in eggs. I wanted to create a little color contrast between the egg whites and aioli on top, so added some tomato paste to the filling.

I adapted the Preserved Lemon Aioli recipe provided by Amanda and used grapeseed oil in place of canola (which created quite a green sauce), increased the lemon juice and left out the preserved lemon. —BlueKaleRoad

  • Serves 6
  • Aioli
  • 1 egg yolk, room temperature
  • 2 tablespoons lemon juice
  • 1 garlic clove, mashed
  • 1 teaspoon salt
  • 3/4 cup grapeseed oil
  • 1/4 cup olive oil
  • Egg Filling
  • 6 hard boiled eggs
  • 2 tablespoons aioli, plus extra to top eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon tomato paste
  • 1 garlic clove, mashed
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chives, minced, plus extra for garnish
  • salt and pepper to taste
In This Recipe
  1. Whisk the egg yolk, lemon juice, garlic and salt together. Add the grapeseed oil slowly and whisk quickly to incorporate. Next whisk in the olive oil, slowly adding and incorporating. Makes 1 cup. You will have aioli leftover from this recipe, so save the extra to enjoy with grilled veggies or fish.
  2. Peel the hardboiled eggs and slice in half lengthwise. Arrange the whites on a serving platter. In a small bowl, mash the egg yolks. Add the aioli, lemon juice, tomato paste, garlic, paprika, chives, salt and pepper and mix until smooth.
  3. Spoon the egg filling into a small ziploc bag and snip a tiny hole in one corner. Pipe the filling into the egg whites.
  4. Spoon a little bit of aioli into another small ziploc, snip the corner and squeeze little dollops on top of eggs. Garnish with reserved chives and serve.

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I am a passionate home cook for my family and friends. I recently started writing a food blog ( and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!