Smokey Deviled Eggs

Not sure what to do with all those leftover hard-boiled eggs from Easter? Here is a delicious recipe that is sure to please your guests during the season of Easter, or any time of the year.

6 large eggs

1/4 cup Olive Wood Smoked Olive Oil

salt to taste

1/2 teaspoon fresh ground pepper

1/4 cup minced fresh parsley

1/4 cup minced green onion

1/4 cup shredded cheddar cheese

ground paprika

Hard boil eggs by first placing eggs in a saucepan and cover with cold water about one inch above the eggs. Bring water to a rolling boil; immediately turn off heat. (Don’t let the eggs continue to boil. Sulfur compounds in the yolk turn an ugly shade of green when eggs are exposed to high heat.) Cover the pan; let eggs stand in the hot water for 14 minutes (small eggs) to 17 minutes (extra large eggs). Drain eggs and cool in bowl of ice water and peel.

Slice cooled eggs in half lengthwise and pop yolks into a small mixing bowl. Mash with a fork until smooth. Add Olive Wood Smoked Olive Oil, green onion, cheddar, parsley, salt, and pepper to the yolks and mix well. Spoon equal amounts of the yolk mixture back into the halved egg whites. Drizzle with additional Smoked Olive Oil and sprinkle with paprika before serving.