These Pepperoncini Deviled Eggs are a delightful twist on the classic appetizer, adding a tangy and slightly spicy kick from pepperoncini peppers. They are perfect for parties or as a tasty snack any time!

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp Cento Sliced Pepperoncini, finely chopped
• 1 tbsp Cento Pepperoncini Brine
• Cento Fine Sicilian Sea Salt, to taste
• Cento Ground Black Pepper, to taste
• Paprika, for garnish
• Fresh parsley, chopped, for garnish

Directions

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce heat to low and simmer for 10 minutes. Remove the eggs from the hot water and place them in a bowl of ice water to cool completely. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a separate bowl. In a food processor add egg yolks, mayonnaise, Dijon mustard, chopped pepperoncini peppers, pepperoncini brine, salt, and pepper to the mashed yolks. Mix until well combined and creamy. Spoon the yolk mixture into the egg white halves, dividing it evenly among them. Sprinkle the deviled eggs with paprika for color and garnish with chopped parsley. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp Cento Sliced Pepperoncini, finely chopped
• 1 tbsp Cento Pepperoncini Brine
• Cento Fine Sicilian Sea Salt, to taste
• Cento Ground Black Pepper, to taste
• Paprika, for garnish
• Fresh parsley, chopped, for garnish

Directions

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce heat to low and simmer for 10 minutes. Remove the eggs from the hot water and place them in a bowl of ice water to cool completely. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a separate bowl. In a food processor add egg yolks, mayonnaise, Dijon mustard, chopped pepperoncini peppers, pepperoncini brine, salt, and pepper to the mashed yolks. Mix until well combined and creamy. Spoon the yolk mixture into the egg white halves, dividing it evenly among them. Sprinkle the deviled eggs with paprika for color and garnish with chopped parsley. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Are you ready for the cutest Easter appetizer that kids (and adults) will love?

Ingredients

• Cento Fine Sicilian Sea Salt, to taste
• Cento Ground Black Pepper, to taste
• 1/4 cup Water
• 1/2 Lemon, juiced
• 4 tbsp Cento Imported Extra Virgin Olive Oil
• 4 Ice Cubes
• 1/2 cup Tahini
• 1 jar Cento Peeled Lupini Beans (12.7 oz), drained
• 1 small bag Baby Carrots
• 1 bunch Curly Parsley

Directions

Start by adding lupini beans to the food processor. Pulse the beans until they are roughly ground. Add tahini and pulse until it is blended. Next, add ice cubes and pulse until they are absorbed. Set the food processor to continuously blend on a low setting and slowly add extra virgin olive oil and lemon juice. Add water until the desired consistency is reached. Season with salt and pepper to taste. To serve, spoon the lupini bean hummus into the washed pots. Pierce a hole in the baby carrots and carefully push a trimmed sprig of fresh parsley into the hole to resemble a carrot stem. Place carrots into the terracotta pots until desired effect is achieved. Serves 4-6 depending on the pot size you use. Enjoy!

Ingredients

• Cento Fine Sicilian Sea Salt, to taste
• Cento Ground Black Pepper, to taste
• 1/4 cup Water
• 1/2 Lemon, juiced
• 4 tbsp Cento Imported Extra Virgin Olive Oil
• 4 Ice Cubes
• 1/2 cup Tahini
• 1 jar Cento Peeled Lupini Beans (12.7 oz), drained
• 1 small bag Baby Carrots
• 1 bunch Curly Parsley

Directions

Start by adding lupini beans to the food processor. Pulse the beans until they are roughly ground. Add tahini and pulse until it is blended. Next, add ice cubes and pulse until they are absorbed. Set the food processor to continuously blend on a low setting and slowly add extra virgin olive oil and lemon juice. Add water until the desired consistency is reached. Season with salt and pepper to taste. To serve, spoon the lupini bean hummus into the washed pots. Pierce a hole in the baby carrots and carefully push a trimmed sprig of fresh parsley into the hole to resemble a carrot stem. Place carrots into the terracotta pots until desired effect is achieved. Serves 4-6 depending on the pot size you use. Enjoy!

Marble dyed eggs are a stunning and unique twist on traditional Easter eggs.

Ingredients

• Cento Classico Olive Oil
• Eggs
• Food Coloring
• White Vinegar
• Hot Water

Directions

To marbleize your eggs, start by dyeing them a solid color. In a small drinking glass, mix hot water, food coloring, and vinegar. Submerge an egg in the colored water and let it sit for a few minutes. Once you're happy with the color, let the egg dry on a cooling rack for about 10 minutes. Repeat this process with all your eggs. To marbleize the eggs, fill a small container with water, add a darker color than the solid color of your egg, and olive oil. Gently stir to create swirls and bubbles on top of the water. Place a colored egg into the oily water, roll it around, and hold it in place for a few seconds to absorb some of the color. Remove your marbled egg and place it on a drying rack. The longer you roll your egg around in the oil, the more marbled it will be.

Ingredients

• Cento Classico Olive Oil
• Eggs
• Food Coloring
• White Vinegar
• Hot Water

Directions

To marbleize your eggs, start by dyeing them a solid color. In a small drinking glass, mix hot water, food coloring, and vinegar. Submerge an egg in the colored water and let it sit for a few minutes. Once you're happy with the color, let the egg dry on a cooling rack for about 10 minutes. Repeat this process with all your eggs. To marbleize the eggs, fill a small container with water, add a darker color than the solid color of your egg, and olive oil. Gently stir to create swirls and bubbles on top of the water. Place a colored egg into the oily water, roll it around, and hold it in place for a few seconds to absorb some of the color. Remove your marbled egg and place it on a drying rack. The longer you roll your egg around in the oil, the more marbled it will be.

Tulip tomato toast, anyone? This is always an easy and impressive addition to our Easter brunch!

Ingredients

• Cento Imported Extra Virgin Olive Oil
• Cento Fine Sicilian Sea Salt
• Cento Oregano
• Bakery Bread
• Ricotta
• Basil
• Cherry Tomatoes

Directions

Toast your favorite bakery bread, spread with fresh Ricotta, and top with your tomato tulips! Don’t forget to finish with a generous drizzle of our Extra Virgin Olive Oil, plus a sprinkle of our Oregano and Sicilian Sea Salt.

Ingredients

• Cento Imported Extra Virgin Olive Oil
• Cento Fine Sicilian Sea Salt
• Cento Oregano
• Bakery Bread
• Ricotta
• Basil
• Cherry Tomatoes

Directions

Toast your favorite bakery bread, spread with fresh Ricotta, and top with your tomato tulips! Don’t forget to finish with a generous drizzle of our Extra Virgin Olive Oil, plus a sprinkle of our Oregano and Sicilian Sea Salt.

This pizza is a fun and creative dish with a unique flower design on top!

Ingredients

• Cento's Dough Ball
• Cento Pizza Sauce
• Mozzarella Cheese Balls
• Yellow Cherry Tomatoes
• Basil

Directions

To make the pizza, preheat your oven to 450°F (230°C) and roll out the pizza dough to your desired thickness on a floured surface. Place the dough on a pizza pan or baking sheet, spread tomato sauce evenly over it, leaving some space around the edges. Add mozzarella balls in a flower shape and place a yellow cherry tomato in the center. Sprinkle basil leaves over the sauce. Bake the pizza for 12-15 minutes until the crust is golden brown and the cheese is melted. Let the pizza cool for a few minutes before slicing and serving. Enjoy!

Ingredients

• Cento's Dough Ball
• Cento Pizza Sauce
• Mozzarella Cheese Balls
• Yellow Cherry Tomatoes
• Basil

Directions

To make the pizza, preheat your oven to 450°F (230°C) and roll out the pizza dough to your desired thickness on a floured surface. Place the dough on a pizza pan or baking sheet, spread tomato sauce evenly over it, leaving some space around the edges. Add mozzarella balls in a flower shape and place a yellow cherry tomato in the center. Sprinkle basil leaves over the sauce. Bake the pizza for 12-15 minutes until the crust is golden brown and the cheese is melted. Let the pizza cool for a few minutes before slicing and serving. Enjoy!