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A Trio of Deviled Eggs
Devilish Deviled Eggs
- 4 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon horseradish mustard (Braswell’s Select)
- salt and pepper to taste
Dilly Deviled Eggs
- 4 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon champagne dill mustard (Braswell’s select)
- Salt and pepper to taste
- Garnish: sprig of dill
Deviled Bacon and Eggs
- 4 hard boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam
- Salt and pepper to taste
- Garnish: a dollop of the hot pepper bacon jam
Instructions
- Peel the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste and blend until creamy. Stuff equal amounts into the hollow of each egg. Sprinkle with paprika or garnish with herb.
- For the Dilly Deviled Eggs: follow recipe above and substitute the horseradish mustard for the champagne dill mustard.
- For the Deviled Bacon and Eggs: follow recipe above and substitute Hot Pepper Bacon Jam for mustard.