Let’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.
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.”
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.
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!