Subscribe to Our RSS Feed
Di Bruno Bros.

Wed|Apr

16

By

Glam Up Your Deviled Eggs

EggsLet’s be honest… we all love a good deviled egg, especially those ones that feel extra special.  To accommodate our love for these hard boiled treats, we created three variations done the Di Bruno way.  Think prosciutto deviled eggs, creme fraiche eggs, and a deviled egg using one our latest culinary discoveries, Just Mayo.

ANTIPASTO DEVILED EGGS

Eggs_4_2

First things first, a deviled egg made with La Quercia prosciutto dolce, oil-cured sicilian black olives, and layered with roasted red peppers.  People will start salivating at first glance.  Just be ready for the “ooos” and “ahhs.”

BRIGHT AND FRESH GOAT CHEESE DEVILED EGGS

Eggs_01

For a lighter, springy option we took some crème fraîche and folded in bits of preserved lemon for the base.  We then topped this bright mix with Humboldt Fog and paprika.  Humboldt Fog is a go-to fresh cheese for spring from Cypress Grove with a distinctive layer of vegetable ash throughout.

THE IRONIC JUST MAYO DEVILED EGG

Eggs_04

A standard deviled egg is made from mixing hard boiled egg yolks with mayonnaise and oftentimes, mustard.  These days, anytime we hear the word mayonnaise we immediately think of Just Mayo, an egg-free plant-based alternative to traditional mayonnaise.  You’re probably sensing the irony here… using an egg-free mayonnaise in a deviled egg?!  But hey, it’s tasty and it makes for a great story!

We’d love to hear how you’re whipping up deviled eggs this time of year.  Share your recipes and photos with us on Facebook, Instagram, or Twitter.

No Comments

No comments yet. Be the first to add one below!

Add a Comment* Required Field