¼ Cup of Midtown Olive Oil White Jalapeño Balsamic Vinegar1 Dozen Hard-Boiled Eggs
1 Extra Ripe Avocado
¼ Teaspoon Dry or Brown Mustard
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 avocadoes 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!
This mixture can be enjoyed as a tapenade for a rare roast beef sandwich on good crusty Italian bread.