The utilization of full-fat high-oleic soybean meal in layer diets could lead to value-added poultry products. To test this idea, 336 hens were randomly assigned to four isonitrogenous (18.5% CP) and isocaloric (2927 kcal/kg) diets and fed the following diets for eight weeks: conventional control; extruded expelled defatted soybean meal (EENO); full fat normal-oleic soybean meal (FFNO); or full fat high-oleic soybean meal (FFHO). Body weights (BW) were collected at week 0 and week 8. Eggs were collected daily and enumerated. Feed consumption was measured weekly, and egg quality was measured bi-weekly. Eggs were collected at week 0 and week 8 for fatty acid analysis. All data were analyzed for variance using a one-way analysis of variance at P < 0.05 significance level. There were no significant treatment differences in any of the production parameters measured, BW, feed consumption, feed conversion ratio or egg production (P > 0.05). Eggshell strength was significantly greater in eggs produced from the EENO group as compared to the control (P < 0.01), while egg yolk color was significantly darker in eggs of the control and EENO treatment groups relative to the FFNO and FFHO treatments (P < 0.0001). Eggs produced by hens fed the FFHO diet had a 52% increase in monounsaturated n-9 oleic acid content (P < 0.0001), with reduced palmitic (P < 0.01) and stearic (P < 0.0001) saturated fatty acid levels as compared to the conventional controls.