Olive Oil Deviled Eggs

They’re a special thing, deviled eggs, and while they seem like a treat that someone took the time to make, at the end of the day, they’re really very simple. I tend to think of them as composed egg salad, something I grew up eating a lot of. To give traditional deviled eggs even more flavor, I sprinkle the usually bland whites with spices, too. It’s as striking visually as it is taste-wise.

Labne in place of mayonnaise gives the filling a little tang. You’ll still get classic creaminess, as well as mustardy heat. Starting with whole mustard seeds offers a more complex taste than using pre-ground mustard powder.

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