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Deviled Eggs

Deviled Eggs

Ingredients

  • 7-8 eggs, hard boiled and peeled
  • ¼ cup O&CO. mayonnaise
  • 1 tsp. prepared mustard (Dijon or other favorite)
  • Salt & pepper to taste

Directions

  1. Halve the eggs lengthwise. 
  2. Pop out the yolks and place in a small bowl. 
  3. Mash the yolks with a fork and stir in mayo and mustard. 
  4. Add salt and pepper to taste. 
  5. Fill the egg whites evenly with the yolk mixture.

Delicious Alternatives

  • Truffled Eggs: Use basic recipe, leaving out the salt. Spinkle tops of eggs with O&CO. truffle salt.
  • Pesto Eggs: Use basic recipe, leaving out mustard and adding 1 tsp. O&CO. Pesto. Garnish with O&CO. Tomato Powder
  • Spicy Eggs: Use the basic recipe, eliminate the mustard and add 1 tsp. O&CO. Chili Oil
  • Provencal Eggs: Use the basic recipe and add 1 tsp. O&CO. Herbes de Provence to the mix.
  • Deluxe Eggs: Use basic recipe, substituting  O&CO. Mayonnaise for the regular mayo, eliminate salt and top with a pinch of O&CO. Fleur de Sel
  • Thousand Island Eggs: Use basic recipe and add  1 tbsp. O&CO. Ketchup and  1 tbsp. sweet pickle relish
  • Tapenade Stuffed Eggs: Use basic recipe and add 1 tbsp. of O&CO. Traditional Green Tapenade  or use basic recipe and top each egg with a dollop of O&CO. Traditional Black Tapenade
  • Tomato Stuffed Eggs: Use basic recipe and add 2 tbsp. chopped O&CO. Semi Dried Tomatoes, stuff eggs 
 

*Note: All of these recipes can be adapted to make delicious egg salads as well. Just grate or mash the whole eggs together, add  more mayo, until desired consistency  is achieved.