Don’t be fooled this summer staple, as can easily transition into a hearty fall Hors D’oeuvre…

Spicy Italian Deviled Eggs

  • 15 jumbo eggs
  • 6 -7 tbsp Helmans Mayonnaise
  • 1 tbsp olive oil
  • 2 tsp spicy brown mustard
  • 1/8 tsp salt
  • 1 tsp red pepper flakes
  • 1 tsp white balsamic vinegar
  • 2 1/2 tbsp grated Parmesan cheese
  • 2 tbsp half & half
  • 1/4 cup prepared pesto from Wegman’s olive bar

Place eggs in pot (single layer) and cover with water and bring to a boil. Turn off heat and cover with lid for 12 minutes. Remove eggs, crack one at a time and start to peel under cool running water. Gently dry them with a paper towel, then slice in half lengthwise. Remove the yolks and place whites on a large serving platter. Add the yolks, mayonnaise, Half & Half, dijon mustard, salt, red pepper flakes, white balsamic, olive oil, and Parmesan cheese to a medium sized mixing bowl. Mix on high with hand mixer until smooth. Taste for seasoning, add salt if needed. Scoop into a piping bag with a tip of your choosing (we used a star tip). Pipe into egg whites and top with desired amount of pesto. For an extra kick, garnish with a few red red pepper flakes. Enjoy!