Chimichurri Deviled Eggs

Meet the ultimate appetizer: deviled eggs infused with our specialty Chimichurri! A bold twist on the classic favorite, these little bites pack a punch of zesty, herby flavor that your guests won’t be able to resist. 

Ingredients:
4 Med Eggs
1 Tbsp Mayo
1/2 Tbsp Dijon Mustard 
1 Tbsp Chimichurri

How To:

1. Boil eggs in water with a splash of distilled white vinegar (2 parts water, 1 part vinegar) for 15 minutes. The vinegar makes peeling easier.

2. Transfer eggs to an ice bath and let them cool for 15 minutes.

3. Tap the shells all over with the back of a spoon to create cracks, then peel gently by hand.

4. Slice eggs in half, scoop out the yolks, and place them in a bowl.

5. Mix yolks with mayo, mustard, and  Chimichurri until smooth.

6. Spoon the mix into a ziplock bag, cut the tip off, and pipe into egg whites.

7. Refrigerate for 20 minutes to set, then serve with a topping of Vigorón Cacao  Chimichurri for extra flavor and color.

Serves 4