Happy Easter!
Nothing reminds me of today’s celebration more than deviled eggs. My grandmother and great-grandmother always made a sure we had plenty of this delightful treat for our Easter family gatherings. Now that the Easter Bunny has left you with a basketful of hard-boiled eggs, try this twist on the classic recipe.
INGREDIENTS
- 12 hard-boiled eggs, peeled and sliced in half lengthwise
- 5 tablespoons of mayonnaise
- 3 teaspoons of Stock & Pantry’s Gentleman’s Mustard
- 3 teaspoons of dill relish
- 3 teaspoons of white vinegar
- Salt and pepper
- Smoked paprika
- 2 slices of thick-cut bacon, cooked in the oven until very crispy, chopped into small pieces
- Chives, thinly chopped
DIRECTIONS
STEP 1
Add egg yolks to bowl. I mixed everything in my KitchenAid Mixer with the whisk attachment for a smooth consistency. Mix the yolks on low until they break up and become crumbly.
STEP 2
Add mayonnaise, Stock & Pantry’s Gentleman’s Mustard (or mustard of your choice), vinegar, relish, and a pinch of salt and pepper to taste. Mix together until very smooth, scrapping sides of bowl with spatula as needed.
STEP 3
Fill a pastry bag with the egg mixture. Use a large decorative tip, such as a star tip. If you don’t have a pastry bag or pastry tip, you can fill a resealable plastic bag and cut the bottom corner off. Pipe the mixture into each egg half, saving a little of the mixture for plating.
STEP 4
Garnish the eggs with the bacon crumbles, chives and dust with smoked paprika. To arrange on a plate, add a very small dot of egg mixture under each egg. This will keep the eggs from falling over or sliding around. Or, you can place eggs on one of those pretty, vintage egg plates like grandma always used.
