A playful reimagining of the classic devilled egg, this tasting flight pairs silky whipped yolk filling with a collection of bold, luxurious toppings inspired by Olivetta ingredients. The perfect canapé.
Prep time: 40–60 mins
Cook time: 20 mins
Makes approximately 20 filled egg halves
Ingredients:
12 eggs
2 teaspoons Dijon mustard
1 teaspoon Olivetta White Balsamic Vinegar
3 Tbsp (60ml) mayonnaise
2 Tbsp (40ml) Olivetta Terra Australis extra virgin olive oil
Salt and pepper to taste
Directions:
Bring a saucepan of water to a gentle simmer and place a steamer basket over the top, ensuring the water sits just below the basket. Carefully add the eggs, cover, and steam for 13 minutes until perfectly set.
Transfer immediately into an ice bath and leave for 5 minutes to stop the cooking and ensure silky yolks.
Peel the eggs and slice each in half lengthways. Gently remove the yolks and pass them through a fine sieve for a smooth texture. Fold through the remaining filling ingredients and mix until rich and creamy. For a quicker approach, blend everything in a small food processor until velvety. Season to taste.
Pipe the filling generously back into the egg white halves. Note that there will not be enough filling for all the shells.
Choose your Olivetta Garnish Pairing:
The Smoked Harbour: Smoked salmon ribbons, Olivetta Capers in Balsamic Vinegar, and a delicate dusting of Olivetta Lemon Twist Salt.
The Midnight Affair: Crispy bacon shards, blue cheese crumble, and a drizzle of reduced Olivetta Fig Balsamic Vinegar.
The Mediterranean Garden: Pitted and sliced Olivetta Mixed Olives, quartered cherry tomatoes, and Olivetta Spanish Rosemary Salt.
The Scarlet Tapenade: Olivetta Tapenade with ribbons of roasted red pepper.
The Truffle Minimalist: Finished simply with a generous sprinkling of Olivetta Truffle Salt.
