Tag Archives: egg

Deviled Eggs

This is a fun halloween party recipe if you “dress up” your eggs.  Roasted pepper  mouths, chive mustaches and beards, and pine nut mouths are my favorite!



Using a fork, mash up the egg yolks and add mustard, mayonnaise, onion, chili oil, paprika, turmeric and salt and pepper to taste. Spoon egg yolk mixture into the egg white halves.  Sprinkle with paprika.


Scrambled Egg ‘Bruschetta’

This is is a simple recipe for children to help Mom (or another adult) prepare for Mother’s Day (or any other time).   They will feel like they are finishing up a special treat when they spoon the egg – ricotta mixture onto the toasted bread!  Removing 2 of the yolks provides the start for homemade mayonnaise and also cuts down the cholesterol in this dish significantly.  If you happen to have some extra tomato confitcherry tomato chutney or even tasty tomato sauce lying around, it can be spooned onto the bruschetta before the eggs.  Finish with a touch of Lucini Tuscan Basil Extra Virgin Olive Oil and dig in!



Toast (or grill, if so inclined) your baguette slices and then brushed with a small amount of olive oil.  Whisk together the eggs, onions, turmeric and salt in medium bowl until well combined.  Pour the olive oil to a nonstick skillet and heat for 1 minute at your medium setting.  Add the egg mixture and stir constantly until the eggs  are mostly cooked through, but a bit runny in parts – about 2 minutes.   Remove the eggs from heat, mix in the ricotta and stir just until incorporated, but the ricotta remains distinct.

Plate your toasts and spoon the egg – ricotta combination on top.   Grate the parmesan cheese onto the egg and season with more salt and freshly ground pepper.

Pickled Eggs

With Super Bowl snack season arriving this weekend, I thought a Lucini spin on an old bar favorite would be an appropriate post.  A great, unexpected treat to serve with beer or mixed drinks.


  • 6        Hard Boiled Eggs
  • 2 c     Lucini Pinot Grigio Vinegar
  • 2         Dried Chili Peppers (Arbol, Catarina, Thai Bird, Pequin, etc.)
  • 6         Whole Peppercorns
  • 6         Whole Cloves
  • 2         Cinnamon Sticks
  • 6         Whole Allspice
  • 2          Bay Leaves

Placed the shelled eggs in a clean container with a tight-fitting lid.  Boil the vinegar and spices.  Pour mixture over the eggs.  Close tightly and refrigerate for 4 days.