Deviled Eggs


Leonardo Pellacani



Serve 6

In plenty of water, boil the eggs until firm, then let them cool and peel them. Cut the eggs in half lengthwise and remove the yolk. In a bowl mash the egg yolks and mix it with the salsadoro and the mayonnaise, transfer this mixture into a pastry bag and stuff the eggs with it.  Season the mix lettuce and place in the center of a plate with the stuffed eggs on top. Garnish with fresh tomato wedges and a drizzle of the PDO balsamic vinegar.