Devilled Eggs on Horseback

  • 12 large eggs
  • 4 tablespoons mayonnaise
  • 2 tablespoons BN Black Peppercorn Olive Oil, plus more for drizzling
  • Salt and pepper, to taste
  • Paprika, for garnish
  • Fresh parsley, finely chopped, for garnish if desired
Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
  • Mash the yolks into a fine crumble using a fork. Add mayonnaise, EVOO, Dijon mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites or use a piping bag for a more elegant presentation.
  • Sprinkle with paprika and garnish with a drizzle of EVOO & chopped parsley before serving if desired. 
Feeling Fancy?
Add a drop of Bella Nonnas White Truffle Oil on top.