Fustini's Oils and Vinegars
Peach Deviled Eggs

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Peach Deviled Eggs

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Peach Deviled Eggs


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 12 hard-boiled eggs, yolks and whites separated
  • 4 tablespoons Peach Preserves
  • 3 tablespoons Fustini's Tunisian Harissa olive oil
  • 3 tablespoons Greek yogurt
  • salt and pepper
  • 12 thin peach slices
  • 12 whole pecans, toasted and salted
Peach Preserves

Directions

Step 1. 

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.


Step 2.  Peach Preserves

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.




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