FROM 30/10'S KITCHEN...

Deviled Eggs

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

Nice! We're glad to know you're interested.

Simply submit your contact info and we’ll quickly reach out to book your FREE consultation.