¼ cup of D’Avolio Premium White Balsamic Vinegar
1 dozen hard-boiled eggs
1 extra ripe avocado
¼ teaspoon dry or brown mustard
¼ teaspoon fresh ground white pepper
¼ teaspoon fresh sprigs of Chive/or thin sliced jalapeño
¼ teaspoon Basik’s Key West Citrus Blend
Peel and then halve each hard-boiled egg. Scoop out the yolk of the egg and place into a cold glass bowl. Slice and peel the avocados and remove the pits and place the pulp into the same bowl. Slowly sprinkle the D’Avolio Balsamic Vinegar, mustard, salt, and pepper into the mixture and fold, then thoroughly incorporate the ingredients. Cut bottom right corner of sandwich bag and then spoon mixture into plastic bag and pipe mixture through bag into egg white halves. Finish with 3 sprigs of fresh chive!
Additional Uses
This mixture can be enjoyed as a tapenade for a rare roast beef sandwich on good crusty Italian bread.
