Deviled Eggs with L'arte Balsamic
From good friend, fellow Tradewinds traveler and L'arte lover Lee Armstrong.
INGREDIENTS:
PREPARATION:
Mix all ingredients together, scoop mixture back into white part of egg. Finish with a few drops of L'arte IGP Balsamic Vinegar and a sprinkle of paprika.
INGREDIENTS:
- Olive Oil Mayo
- French's mustard
- Habanero Sauce (enough to make sure you are making devilled eggs not angel eggs!)
- Thyme (fresh if you have it)
- Oregano (fresh if you have it)
- Salt and Pepper to taste
- Italian flat parsley, chopped
PREPARATION:
Mix all ingredients together, scoop mixture back into white part of egg. Finish with a few drops of L'arte IGP Balsamic Vinegar and a sprinkle of paprika.