Buzz Savories Deviled Eggs
Savory and tangy and a mouthful of flavor - easy to eat and easy to make. Serve as a highlight for your Easter table, charcuterie board, picnic lunch or healthy snack.
Servings 6
Ingredients
- 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
Instructions
BOILING PERFECT HARD-BOILED EGGS
- Place eggs in a 2 qt. sauce pan with a lid.12 large eggs
- 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.¼ cup mayonnaise, 2 Tbs. Buzz Savories Spicy Beer Mustard, 1 tsp. cider vinegar, ¼ tsp. salt, ⅛ tsp. pepper
- 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.2 Tbs. finely chopped fresh parsley