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Cilantro Roasted Onion Deviled Eggs

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Prep Information

Prep Time

30 minutes

Cook Time

10 minutes


6-8 people


  • 12 eggs
  • 1/2 cup Cilantro Roasted Onion Infused Olive Oil
  • 1/2 teaspoon salt
  • 3 teaspoon lemon juice
  • pinch of cracked black pepper
  • pinch of paprika
  • fresh cilantro for garnish


  1. Fill a large pot halfway with water and bring to a boil over high heat.
  2. Once the water is boiling, carefully place eggs into the pot, and cook eggs for 10 minutes.
  3. Once cooked, drain and rinse eggs under cold water.
  4. Remove the eggshells and split each egg in half length-wise.
  5. Remove the yolks from each egg half and place the yolks in the bowl of a food processor.
  6. Add to the yolks: Cilantro Roasted Onion Infused Olive Oil, pepper, salt, and lemon juice to the bowl and blend until smooth.
  7. Transfer the mixture to a piping bag. Place eggs on a platter or plate and fill each, evenly, with the yolk mixture.
  8. Top deviled eggs with pepper, paprika, fresh cilantro, and a squeeze of lemon juice before serving.
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