Peach Deviled Eggs
Peach Deviled Eggs
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 12 hard-boiled eggs, yolks and whites separated
- 4 tablespoons Peach Preserves
- 3 tablespoons Fustini's Aji Verde Crush olive oil
- 3 tablespoons Greek yogurt
- salt and pepper
- 12 thin peach slices
- 12 whole pecans, toasted and salted
- 6-8 peaches, peeled and cut into large chunks
- 6 tablespoons sugar
- 4 tablespoons Fustini's Peach balsamic
- 1 tablespoon Fustini's Aji Verde Crush olive oil
Directions
- In a medium bowl, mix the egg yolks, Peach Preserves, Fustini's olive oil and yogurt. Season with Salt and pepper. Transfer to a plastic bag and pipe the mixture into the prepared egg whites. Garnish with a slice of peach and a pecan. Serve immediately.
- Cook all ingredients in a small saucepan over low heat until most of the liquid is gone, 15-20 minutes. Remove from pan and refrigerate.
Leave a comment