Deviled Eggs with L'arte Balsamic
Modified from good friend, fellow Tradewinds traveler and L'arte lover Lee Armstrong's recipe.
INGREDIENTS:
PREPARATION:
Put cooked yolks into a bowl, mix in mayo, mustard, balsamic, thyme, oregano and salt and pepper. Scoop mixture back into white part of egg. Finish with a sprinkle of Italian parsley and a sprinkle of paprika and chives. Enjoy!
INGREDIENTS:
- 6 large eggs, hard boiled
- 3 tablespoons olive oil mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon Shallot White Balsamic
- 1 teaspoon Spicy Pepper White Balsamic (for a little extra spice, omit if you prefer it not spicy)
- 1 teaspoon fresh thyme
- 1/2 teaspoon oregano (fresh if you have it)
- 1 tablespoon Italian flat parsley, chopped
- Salt and Pepper to taste
- Paprika to sprinkle on top
- Chives to sprinkle on top
PREPARATION:
Put cooked yolks into a bowl, mix in mayo, mustard, balsamic, thyme, oregano and salt and pepper. Scoop mixture back into white part of egg. Finish with a sprinkle of Italian parsley and a sprinkle of paprika and chives. Enjoy!