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Deviled Eggs a la Sable

The hardboiled can be cooked the night before the party, the Sable & Rosenfelds' Bruschetta give the familiar Deviled eggs a delightful twist, use the Spicy Olive Bruschetta for a kick.




  1. Slice eggs lengthwise in half.
  2. Carefully remove the yolks, leaving the whites intact.
  3. Place the yolks in a bowl, mash and add mayonnaise and mustard.
  4. Spoon the filling into the whites, mounding it slightly to resemble a whole egg.
  5. Top each egg with Sable & Rosenfeld bruschetta.
  6. Keep the eggs refrigerated until serving time.