Smoked Olive Oil Deviled Eggs

6 large eggs

1/4 cup Olivewood Smoked Olive Oil

salt to taste

1/2 teaspoon fresh ground pepper

1/4 cup minced fresh parsley (optional)

1/4 cup minced green onion

1/4 cup shredded cheddar cheese

ground paprika

Place eggs in a single layer in a saucepan and cover with enough water so there is about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add the 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. Sprinkle with paprika.