Deviled Eggs alla Siciliana
6 large eggs
2 Tbsp Pesto alla Siciliana [Available at Seasons]
2 Tbsp Seasons Peperoncino Agrumato Olive Oil
¼ tsp Seasons Pepe e Aglio (black pepper blend)
1 Tbsp fresh chives, minced (plus more for garnish)
2 Tbsp mayonnaise
Seasons Roasted Garlic Fused Salt, to taste
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil then remove saucepan from heat, cover, and let stand for 10-12 minutes. Transfer eggs to a bowl of ice water. Peel once eggs are cool enough to handle.
Put peeled eggs on a cutting board and, using a sharp knife, cut each egg in half lengthwise. Use a small spoon to scoop the yolks out of the eggs. Transfer all yolks to a small bowl. Put the egg white halves on a serving platter cut-side up and set aside.
Mash the yolks with a fork until they are completely crumbled. Add Pesto alla Siciliana, Peperoncino Agrumato Olive Oil, Pepe e Aglio, chives, and mayonnaise. Mash until a smooth paste forms. Taste and season with Roasted Garlic Salt as desired.
Transfer the filling to a piping bag fitted with a decorative tip.* Pipe filling into egg white halves. Garnish with minced chives. Serve immediately or refrigerate until ready to serve.
* Alternatively, place filling in a sandwich bag. Snip off a corner of the bag and proceed as if it were a piping bag.