No mayonnaise needed for this deviled egg recipe! Chimichurri deviled eggs are a unique deviled egg recipe perfect for parties and packed with loads of flavor and healthy fats!
It’s no secret that I grew up in the South… Florida… which is a funny mix of Southern and international influences, resulting in a very unique culture blend, especially when it comes to potluck parties! I noticed this most at church potlucks and picnics. We would usually bring a rice dish or salad, something easy for my mom to make with 3 girls around, and there would be the usual assortment of potluck dishes, and then at least 3 trays of deviled eggs. I loved them, and couldn’t wait to try each version.
Most people just brought a basic deviled egg, some would make them with the canned deviled ham, but sometimes, you’d see a version that was a little more unique. As an adult, my love of deviled eggs hasn’t diminished, and I recently set about actually writing down my basic recipe and creating a few fun variations to share. The chimichurri deviled eggs were the hands down top favorite among the few families I had test for me.
And why wouldn’t they be? Chimichurri is a fabulous sauce that can be used so many different ways. Feel free to use either a jarred chimichurri or make your own following my recipe. Just be sure to start with a little less salt than you think you’ll need and adjust accordingly. Salt levels vary depending on the chimichurri you use, and you don’t want the eggs to end up too salty or you’ll miss out on all the amazing, fresh flavor of the chimichurri!
This is also a great recipe to make if you’re currently on a Whole30 or other diet that restricts the use of store-bought mayonnaise. Adding a bit of olive oil instead provides just the right amount of creaminess, and mixing the filling in a mini food processor keeps prep to a minimum and helps whip the egg yolks into the perfect consistency. This is how I mixed mine, and then instead of just spooning it unceremoniously into the egg yolks and eating one or two standing over the counter as I would
normally never do, I placed all the filling into a piping bag and used that to easily fill all my egg whites.
Before we get to the recipe, I just want to share with you how I hard boil eggs that peel easily. I put that in bold for you people who skim to the recipe. I don’t mind one bit, but this is good information if you haven’t figured out boiling eggs just yet. There are many methods out there, but the one that I’ve found works best for me as someone who boils eggs while doing at least 3 other things simultaneously is this:
- Bring a pot of water to a rolling boil.
- Gently add my eggs (straight from the refrigerator) using a slotted spoon.
- Boil 7 minutes. Turn off the water and remove the pot from the heat.
- Let the eggs sit for about 15 minutes in the hot water, then remove, rinse in cold water and peel.
This is the method I’ve found works best for me to have eggs that peel smoothly, and this is how I’ve been making our hard boiled eggs for ages. If you haven’t found your favorite method yet, I highly recommend giving this one a try.
And now, my darlings, the recipe…
- 6 hard boiled eggs
- 2 tbsp chimichurri
- 1 tbsp olive oil
- 1/8-1/4 tsp salt
Cut your eggs in half and place the whites on a deviled egg plate or serving tray.
Place the yolks in a mixing bowl or mini food processor with the chimichurri sauce and olive oil and pulse or mash until creamy. Add salt to taste.
Pipe or spoon the yolk mixture into the egg whites.
Serve immediately or store in the refrigerator up to 1 day until it's time to serve.