Gourmet Deviled Eggs with Yolk Cream & Black Pearls

Discover a creative twist on the classic deviled egg with this gourmet version that transforms simple hard-boiled eggs into an elegant appetizer. Featuring a silky yolk cream infused with Dijon mustard and Giusti 5 Gold Medals Balsamic Vinegar of Modena, paired with vibrant beetroot-tinted egg whites and finished with delicate balsamic pearls, this recipe is perfect for brunches, dinner parties, or any occasion when you want to impress.

Ingredients

For the Eggs & Yolk Cream:

• 5 large eggs
• 45 g mayonnaise
• 1/2 teaspoon Dijon mustard
• 1 teaspoon Giusti 5 Gold Medals Balsamic Vinegar of Modena
• Salt and pepper
  

For Colouring the Egg Whites:

• 150 ml beetroot juice (or extract)
• 150 ml water

For Garnish:

• Pearls of Giusti Balsamic Vinegar of Modena

Additional:

• 1 teaspoon baking soda (for boiling water)

Process

Cooking and Peeling the Eggs

• Bring a pot of water to a boil and add 1 teaspoon of baking soda.
• Gently lower the eggs into the boiling water and cook for about 8 minutes.
• Immediately transfer the eggs into a bowl of freezing water and let them chill for at least 15 minutes.
• Once cooled, gently tap each egg with the back of a teaspoon to crack the shell, then peel carefully.

Preparing the Egg Filling

• Using a sharp, thin-bladed knife, halve each egg while keeping the pointed end up.
• Carefully remove the yolks and place them in a bowl.
• Add the mayonnaise, Dijon mustard, and Giusti 5 Gold Medals Balsamic Vinegar of Modena. Season with salt and pepper.
• Blend the mixture with a blender until it forms a smooth, uniform cream (be cautious not to over-blend to avoid splitting; if it splits, add a bit more mayonnaise and whisk).
• Transfer the yolk cream into a pastry bag fitted with a star-shaped nozzle for easy piping.

Colouring the Egg Whites

• Remove any remaining membranes from the egg whites.
• In a large bowl, mix 150 ml water with 150 ml beetroot juice (or a few drops of food coloring if preferred).
• Immerse the egg whites in the mixture, and monitor until they reach a pleasant pink hue (approximately 10 minutes).
• Remove the whites, dab dry with paper towels, and arrange them on a serving dish.

Assembling the Deviled Eggs

• Pipe the yolk cream into each egg white half, creating a spiral pattern from the center that curls outward.
• Decorate each filled egg by placing a few pearls of Giusti Balsamic Vinegar of Modena on top.

These Gourmet Deviled Eggs with Yolk Cream & Black Pearls are a stunning twist on a traditional favorite. With their smooth, tangy yolk filling, vibrant beetroot-tinted whites, and the elegant touch of balsamic pearls, they bring both visual appeal and delicious flavor to your table. Ideal for casual brunches or upscale dinner parties, this recipe is a testament to how traditional ingredients can be reinvented into modern, gourmet delights. Enjoy this creative take on deviled eggs and let it elevate your next culinary gathering.
Buon appetito!

In this recipe: