Deviled Eggs with Apple Compote

Love That Olive
Love That Olive
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00h 15
00h 30

Deviled Eggs with Apple Compote

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Ingredients and Method


  • 8 eggs, boiled, cooled, peeled and halved, separate yolk from white
  • 1 Tbsp. Sweet Cream Butter EVOO
  • 2 Granny Smith apples, peeled, cored and diced small
  • 1 shallot finely chopped
  • 2 tsp. chopped fresh parsley leaves
  • 2 Tbsp. Mayonnaise
  • 1 tsp. Apple & Horseradish Jam
  • 1 Tbsp. Fresh mint leaves, finely chopped (could also use lemon thyme)


  1. Basic boiled egg preparation: prepare an ice water bath and set aside; place eggs in a medium saucepan and cover with cold water at least one inch over egg tops. Bring to a boil, cover, remove from heat and let stand 13 minutes. Drain, transfer eggs to water bath until cold. Peel eggs in half lengthwise. Remove yolks for mashing
  2. Cook the apples and shallots in EVOO to soften then add chopped parsley, let cool.
  3. Mix yolks with mayonnaise and jam, season to taste
  4. Mix all together and spoon into egg whites
  5. Garnish with mint leaves or thyme
  6. Refrigerate until ready to serve
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