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Home > RECIPES > Appetizers > Debbie’s Devilish Eggs
Debbie’s Devilish Eggs

    • ¼ cup of Maine-ly Drizzle's White Jalapeño Balsamic Vinegar
    • 1 dozen hard-boiled eggs
    • 1 extra ripe avocado
    • ¼ teaspoon dry or brown mustard
    • Kosher salt
    • Fresh ground white pepper
    • Fresh sprigs of Chive/or thin sliced jalapeño
    • Plastic sandwich bag


Peel and then halve each hard-boiled egg. Slice each hard boiled egg in half and scoop out the yolk of the egg and place into a cold glass bowl. Slice and peel the avocados and remove the seeds and place the pulp into the same bowl. Slowly sprinkle the Jalapeño 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 thru bag into egg white halves. Finish with 3 sprigs of fresh chive!