For His Master's Veneration: Italian Deviled Eggs

Thursday, August 24, 2017

Italian Deviled Eggs

In preparing for a pot luck meal slave decided on doing an old classic, deviled eggs with an Italian twist. Often we see recipes claiming such an approach, here I hope we have succeeded. Name it and claim it. Present this at your next function and see if it doesn't spark a renewed interest in the old favorite.

A garlic aioli (garlic infused mayonnaise) takes the place of the mustard and vinegar. The yolks are fortifies with Italian sausage & seasonings and a bit of cheese thrown in to round out a NEW classic.

Ingredients:

12 hard cooked eggs, peeled and cooled

3 sweet Italian sausages, skinned and cooked loose

3-4 Tbs garlic infused mayonnaise (aioli)

1 Tbs sliced garlic

1 teaspoon Italian seasonings

salt & white pepper to taste

dusted with a dried basil

Directions:

Cook the eggs and peel by the method you find easiest.

Mix up the infused mayonnaise with the garlic minced up and stirred in. Let flavors mingle covered in the refrigerator and your eggs cool.

Split open the Italian sausages and spoon into a skillet over medium high heat.

Break apart the bits and you stir. The more you stir the smaller the bits and you want these small.

Cook for about 8 minutes. You want the sausage fully cooked. Drain on paper towels. Then let cool!

When ready to assemble:

Cut the eggs in half placing the yolks into a large bowl and the white “halves” on an egg plate.

Combine the aioli with the sausage and mix into the yolks mashing and creaming together. Add the seasonings and taste for salt & pepper.

Stir in the cheese until blended.

Spoon the yolk mixture into a plastic zipper bag and trim off a small corner. Use this to fill each egg white as though you were piping frosting on a cake.

Dust with a bit of basil on top and keep chilled as you serve.

Manifico!