OREGANO BALSAMIC DEVILED EGGS
1 dozen hard boiled eggs, chilled
1/2 teaspoon salt
1/2 teaspoon smoked paprika, plus more for sprinkling
1/4 teaspoon fresh ground White Peppercorns
1 tablespoon D’Olivo Oregano White Balsamic Vinegar
1/3 cup mayonnaise
Peel chilled, hard-boiled eggs. Cut peeled eggs in half lengthwise. Remove yolk and place in separate bowl.
Mix yolk with salt, smoked paprika, and white pepper in a food processor set to low or use an electric mixer to achieve a light, creamy texture. Slowly add D’Olivo Oregano Balsamic and mayonnaise, and mix until incorporated and fluffy.
Fill a pastry bag with yolk mixture (pastry bag is easier and cleaner than filling eggs whites using a spoon). Pipe 1/2 ounce of yolk mixture in each egg white. Place eggs on serving platter, sprinkle with smoked paprika, and serve or refrigerate until you are ready to serve.