Buzz Savories Deviled Eggs
Savory, Tangy, and a Mouthful of Flavor
Buzz Savories Deviled Eggs
Easter brings new beginnings – forsythia, flowering almond, and wild plum blossoms blooming on bare branches and sunny daffodils, red tulips and deep blue hyacinths lifting their blooms over the shreds of autumn leaves.
Over time, the lowly egg has earned the honor of symbolizing Spring and new life.
At Buzz Savories we honor Spring, new beginnings, and eggs with a recipe for Deviled Eggs that lifts the common egg into the “May I have another, please?” category.
Our Deviled Egg recipe features Spicy Beer Mustard as a prime ingredient for the savory sauce. Buzz Savories mustards evolved from a mixture of 9 natural ingredients creating a rich and interesting old world flavor that adds spice and richness. Serve Buzz Savories Deviled Eggs as appetizers or even better, a colorful, edible centerpiece for your Easter table.
I will repeat as I most often do when speaking about Buzz Savories’ recipes, “Make plenty because guests rave about this tasty protein- packed egg.”
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Mix & Match Sets
$25.00 Select options This product has multiple variants. The options may be chosen on the product page -
The Sampler
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Spicy Beer Mustard
$25.00 – $70.00 Select options This product has multiple variants. The options may be chosen on the product page
Buzz Savories Deviled Eggs
What You'll Need:
- 12 large eggs
- ¼ cup mayonnaise
- 2 Tbs. Buzz Savories Spicy Beer Mustard
- 1 tsp. cider vinegar
- ¼ tsp. salt
- ⅛ tsp. pepper
- 2 Tbs. finely chopped fresh parsley
How To Prepare:
BOILING PERFECT HARD-BOILED EGGS
- Place eggs in a 2 qt. sauce pan with a lid.
- Add water to cover by 1 inches (4 cups water, approximately) and cover with the lid.
- Set heat on high and bring the water to a boil. When water boils, turn off the heat, keeping lid on the pan, and set timer for 20 minutes.
- Drain the hot water and place eggs in a bowl of icy water to chill - yes, ice IS needed to bring the temperature down to quickly chill the eggs. Chill for 10 minutes then either peel or refrigerate the eggs.
DEVILING THE EGGS
- Peel the eggs, slice in half lengthwise and scoop out the yolks and place them in a mixing bowl and set the whites aside on a serving plate.
- Use a fork to mash the yolks until crumbly. or whirl several times in your food processor (not enough to cream the yolks).
- Mix the mayonnaise, Spicy Beer Mustard, vinegar, salt and pepper in a small bowl.
- Blend with the crumbled egg yolks.
- Divide the egg yolk mixture evenly among the egg white halves.
- Sprinkle with the finely chopped parsley and serve immediately. Deviled eggs may be made ahead, 24 hours, and refrigerated until serving. Garnish before serving.