Oscar's Devilish Eggs

Oscar's Devilish Eggs



¼ cup of D'Avolio White Jalapeño Balsamic Vinegar
1 dozen hard-boiled eggs
1 extra ripe avocado

Plastic sandwich bag
¼ teaspoon dry or brown mustard or BackKosher salt
¼ teaspoon Fresh ground white pepper
¼ teaspoon Fresh sprigs of Chive/or thin sliced jalapeño
¼ teaspoon Basik’s Key West Citrus Blend


Peel and then halve each hard-boiled egg. Slice each hard boiled egg in half and scoop out the yolk of the egg and place into a cold glass bowl. Slice and peel the avocadoes and remove the seeds and place the pulp into the same bowl. Slowly sprinkle the Jalapeño Balsamic Vinegar, mustard, salt, and pepper into the mixture and fold, then thoroughly incorporate the ingredients. Cut bottom right corner of sandwich bag and then spoon mixture into plastic bag and pipe mixture thru bag into egg white halves. Finish with 3 sprigs of fresh chive!
Additional Uses
This mixture can be enjoyed as a tapinade for a rare roast beef sandwich on good crusty Italian bread.


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