FROM 30/10'S KITCHEN...

Deviled Eggs

RECIPE SUMMARY

 

Deviled Eggs 

Makes 4 Servings: Counts towards 1 oz. Meat, 1 Egg

 

INGREDIENTS

 4 Eggs
 2 teaspoons Vinegar
 2 teaspoons Fresh Ginger, minced
 2 tablespoons Walden Farms Honey Mustard Mayo
 ½ tablespoon Fresh Lemon Zest
 1½ teaspoons Onion Powder
 1 teaspoon Garlic Powder
 1 teaspoon Red Pepper Flakes
 1 tablespoon Dry Mustard
 Sea Salt, to taste
 Paprika, to garnish
 1 tablespoon Chives, finely chopped

 

DIRECTIONS

1

Place the eggs in a large pot and cover with cold water and vinegar; bring to a boil over medium high heat. Boil for 10 minutes, remove from heat and place the eggs in an ice bath to stop cooking.

2

In a small bowl, combine the ginger, mayonnaise, lemon zest, onion powder, garlic powder, red pepper flakes, salt, and dry mustard.

3

Peel the eggs and cut lengthwise; remove the yolks and add to the bowl; set the egg whites aside on a plate or serving tray, cut side up.

4

Whisk the egg yolks into the mayonnaise mixture until smooth and transfer to a Ziploc bag; cut a corner off the bag for piping and pipe the mixture into the egg whites.

5

Garnish with the chives and chill in the fridge for 20 minutes before serving.

 

Ingredients

 4 Eggs
 2 teaspoons Vinegar
 2 teaspoons Fresh Ginger, minced
 2 tablespoons Walden Farms Honey Mustard Mayo
 ½ tablespoon Fresh Lemon Zest
 1½ teaspoons Onion Powder
 1 teaspoon Garlic Powder
 1 teaspoon Red Pepper Flakes
 1 tablespoon Dry Mustard
 Sea Salt, to taste
 Paprika, to garnish
 1 tablespoon Chives, finely chopped

Directions

1

Place the eggs in a large pot and cover with cold water and vinegar; bring to a boil over medium high heat. Boil for 10 minutes, remove from heat and place the eggs in an ice bath to stop cooking.

2

In a small bowl, combine the ginger, mayonnaise, lemon zest, onion powder, garlic powder, red pepper flakes, salt, and dry mustard.

3

Peel the eggs and cut lengthwise; remove the yolks and add to the bowl; set the egg whites aside on a plate or serving tray, cut side up.

4

Whisk the egg yolks into the mayonnaise mixture until smooth and transfer to a Ziploc bag; cut a corner off the bag for piping and pipe the mixture into the egg whites.

5

Garnish with the chives and chill in the fridge for 20 minutes before serving.

Deviled Eggs

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