Name: Deviled Eggs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 Servings
Ingredients: 6 Eggs; ½ Cup Mayo; 1 Tablespoon Olitalia Extra Virgin Olive Oil, plus extra for garnish; 1 Tablespoon Dijon Mustard; 1 Tablespoon Lemon Juice; ½ Teaspoon Apple Cider Vinegar; 1 Tablespoon Chives, chopped, plus extra for garnish; 1 Teaspoon Dill, chopped; 1 Teaspoon Tarragon, chopped, plus extra for garnish; ¼ Teaspoon Sriracha; ⅛ Teaspoon Salt

Instructions

To a sauce pot, add eggs and cover with cold water. Bring to a boil then shut off heat and cover. Allow to sit for 15 minutes.
In a bowl combine mayo, Olitalia Extra Virgin Olive Oil, Dijon mustard, lemon juice, vinegar, chives, dill, tarragon, sriracha and salt. Set aside.
Peel eggs and slice them in half. Remove yolks and add them to the mayo mixture, stir until well incorporated and smooth.
Spoon mixture into a plastic bag or piping bag and cut off the tip. Pipe mixture into egg whites and top with chives, tarragon and olive oil to serve.

Deviled Eggs

Instructions

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Extra Virgin Olive Oil

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