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Spring-time is here! Which means it’s deviled eggs season!
Tired of the “classic” recipe for deviled eggs?! We whipped up 3 variations of this Spring-time favorite, just in time for Easter! We took 3 of our top selling products: Hot Pepper Bacon Jam, Jalapeno Whiskey Mustard and Dill Pickle Mustard and got creative with our eggs. Sure to please the palates of your guests, try one or all of our deviled egg recipes!
Deviled Eggs 3 Ways! We used our Hot Pepper Bacon Jam, Jalapeno Whiskey Mustard and Dill Pickle Mustard to create 3 deviled egg recipes.
Hot Pepper Bacon Jam Deviled Eggs:
Ingredients:
12 large hard-boiled eggs
1/3 cup of Mayonnaise
2-3 tablespoons Hot Pepper Bacon Jam, divided
A couple dashes of pepper
Chives for garnish (optional)
Once hard boiled eggs are peeled, slice eggs in half and carefully remove yolks. In a bowl mash and mix yolks with mayo, 1 tablespoon of Hot Pepper Bacon Jam and pepper. Mix until desired consistency (chunky vs. smooth). Evenly spoon yolk mixture into egg whites. Top with desired amount of Hot Pepper Bacon Jam and chives. Chill in refrigerator for 20 mins to let set.
Jalapeno Whiskey Mustard Deviled Eggs:
Ingredients:
12 large hard-boiled eggs
½ cup Jalapeno Whiskey Mustard
A couple dashes of Pepper
Jalapeno Slices for Garnish (optional)
Once hard boiled eggs are peeled, slice eggs in half and carefully remove yolks. In a bowl mash and mix yolks with Jalapeno Whiskey Mustard & Pepper. Mix until desired consistency. Evenly spoon yolk mixture into egg whites. Top with Jalapeno slices. Chill in refrigerator for 20 mins to let set.
Dill Pickle Mustard Deviled Eggs:
Ingredients:
12 large hard-boiled eggs
½ cup Dill Pickle Mustard
A couple dashes of Pepper
Dill Weed for Garnish (optional)
Once hard boiled eggs are peeled, slice eggs in half and carefully remove yolks. In a bowl mash and mix yolks with Dill Pickle Mustard and Pepper. Mix until desired consistency. Evenly spoon yolk mixture into egg whites. Top with Dill Weed garnish. Chill in refrigerator for 20 mins to let set.
