Tuscan Herb Deviled Eggs with Balsamic Finish

Featuring

• Tuscan Herb Extra Virgin Olive Oil

• Traditional Balsamic Vinegar (aged)

Why this works

• Familiar dish, upgraded flavor

• Herb oil adds depth without complexity

• Balsamic drizzle gives it that visual “wow” for social

• Perfect for entertaining, holidays, or content

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 2 tsp Seven Barrels Tuscan Herb EVOO

• 1 tsp lemon juice

• Salt and pepper to taste

• Seven Barrels Traditional Balsamic Vinegar (for drizzle)

• Optional: smoked paprika, chives, crispy prosciutto bits

Instructions

1. Boil the eggs
   Place eggs in a pot, cover with water, bring to a boil.
   Turn off heat, cover, and let sit for 10–12 minutes.
   Cool in ice water, then peel.

2. Prepare the filling
   Slice eggs in half lengthwise and remove yolks.
   In a bowl, mash yolks until smooth.

3. Build the flavor
   Add mayonnaise, Dijon, lemon juice, and Tuscan Herb EVOO.
   Mix until creamy.
   Season with salt and pepper.

4. Fill the eggs
   Spoon or pipe the mixture back into the egg whites.

5. Finish like a pro
   Lightly drizzle with Traditional Balsamic Vinegar.
   Add paprika, chives, or prosciutto if desired.

Pro Tip (this is where you win)

Don’t overdo the balsamic. You want a light drizzle, not a soak.
It should hit the tongue at the end, not overpower the bite.