Recipes
Spicy Deviled Eggs
An Original Recipe by Kitchen Kimberley
- 6 large eggs, boiled, then cooled (see tip)
- ¼ C mayonnaise
- 2 T Griffin’s Jalapeno Mustard (or more to taste)
- 2 T finely minced onion
- 1 t Griffin’s Yellow Mustard
Instructions
Slice cooled eggs in half lengthwise, and remove yolks to a small bowl. Mash yolks and blend in remaining ingredients; carefully spoon mixture into egg white halves. Enjoy! Garnish with a light dusting of paprika, if desired.
Tip: For perfectly boiled eggs, place eggs in a saucepan and cover with cold water. Bring water to a full ‘rolling’ boil and immediately cover and remove from heat. Let eggs stand, covered, in hot water for 10 to 12 minutes. Immediately remove from hot water, and place under ice-cold water to cool. When completely cooled, crack egg on all sides and roll between hands to loosen shell and peel easily.
Filed Under
- Appetizers, Dips and Snacks