Umami Chili & Salami Deviled Eggs

This unctuous appetizer contrasts beautifully with the floral sweetness of our Rose & Sparkle Champagne cocktail.

Ingredients

- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon chili oil (We love Umami Bomb’s Shitake Chili Oil)
- 1/2 teaspoon smoked paprika
- 1/4 cup thin sliced salami (Try our favorite Coro’s Mole Salami)
- Salt and pepper to taste
- Chili crisp or chili oil (for drizzling)
- Smoked cheddar cheese (for garnish)
- Chopped fresh chives or parsley (for garnish)

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 12-14 minutes. Transfer the eggs to an ice bath to cool.

2. Peel and Halve: Once cool, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

3. Make Filling: To the bowl with yolks, add mayonnaise, Dijon mustard, chili oil, smoked paprika, salt, and pepper. Mash together until smooth and creamy.

4. Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves.

5. Frizzle the Salami: In a small dry frying pan, cook salami over medium-high heat until crispy. Transfer from the pan to a plate with a dry paper towel to absorb excess grease.

6. Drizzle and Garnish: Arrange the deviled eggs on a platter. Add a generous pinch of salami to each egg. Drizzle the top with chili crisp or chili oil for an extra kick, add a shaving of smoked cheddar cheese, and sprinkle with chopped chives or parsley for color.