Deviled Eggs Three Ways
Deviled Eggs are a classic party snack. Perfect for easter, barbecues, family gatherings, and more! Looking for options for your eggs this year? Look no further! Try one of our Made In Oklahoma deviled egg recipes, perfect for any occasion, and mad with great Made in Oklahoma brands like Deep Fork Foods and Hansen’s.
MIO Products in Deviled Eggs Three Ways
Hansen’s Eggs – Hansen’s Eggs are some of Oklahoma’s freshest eggs. Produced in Hitchcock, Oklahoma, these eggs are farm fresh and perfect for deviled eggs. Want to make jumbo deviled eggs? Try the Jumbo eggs from Hansen’s. For reference, with just two eggs, you can make a six-egg omelet! Hansen’s eggs are distributed out to stores and restaurants within one day of being laid. The freshest eggs you’ll find!
Griffin’s Yellow Mustard – Griffin’s mustard is tangy and fresh, made from a delicious blend of vinegar, mustard seed, turmeric, onion, and garlic. A favorite since 1908, Griffin’s Yellow Mustard is the perfect condiment to mix into your deviled eggs. The perfect balance to your Hansen’s eggs, with a convenient twist top for easy dispensing. Cholesterol-free and Kosher-friendly!
Daddy Hinkle’s Seasoning – Add Daddy Hinkle’s seasoning to your deviled eggs for a great kick to the flavor. The light onion and garlic seasoning perfectly compliment your deviled egg mixture. Sprinkle more on top for an extra flavor kick.
Greer’s Ranch House Bacon – Greer’s was founded in 1966 by David Greer in Pryor, Oklahoma. This long-standing business produces some of the best meat available in Oklahoma. With the same secret recipes for over 50 years, this bacon is a longstanding favorite. Greer’s bacon is perfectly smoked, pressed, and sliced on Greer’s farm. The perfect pairing with your deviled egg mix.
Jumpin’ Jack’s Sweet Hot Mustard Sauce – Jumpin’ Jack’s award-winning Sweet Hot Mustard Sauce is the perfect addition to your deviled eggs. Made with jalapeno peppers, this sauce has won awards for it’s great taste for 3 consecutive years!
Jumpin’ Jack’s Candied Jalapenos – Jumpin’ Jack’s Candied Jalapenos are a little sweet, a little spicy, and a whole lot of attitude! Award-winning for 3 years, these candied jalapenos add the perfect punch to your deviled eggs.
Deviled eggs are an Easter must-have. Traditional deviled eggs, made with mustard, mayo and pickle relish can’t be beat. But if you want to try a twist, go for it! We have three versions, with something that will appeal to everyone. These are so pretty when displayed on a platter. Grab them quick, because they will go fast!
Ingredients
- 6 Hansen
- 1 tablespoon Griffin’s Yellow Mustard
- 3 tablespoons mayonnaise
- 1/4 teaspoon Daddy Hinkle’s Seasoning
- 8 slices Greer’s Ranch House Bacon, cooked and crumbled
- 1 tablespoon Jumpin’ Jack’s Sweet Hot Mustard Sauce
- 2 tablespoons Jumpin’ Jack’s Candied Jalapenos, diced
- 1 tablespoon minced shallot
- 1 tablespoon chopped sweet pickles
- 2 teaspoons finely chopped Scissortail Farms Tarragon, plus leaves for garnish Kosher salt cracked black pepper, to taste
- Place eggs in a single layer in a large saucepan; add water to depth of 3 inches. Bring to a boil. Cover, then remove from heat, and let stand 15 minutes. Drain, and fill the saucepan with cold water and ice. Tap each egg on the counter until cracks form, then peel under cold running water. Cut each egg in half.
- For Bacon Deviled Eggs: Remove yolks and place in bowl. Mash yolks with a fork. Add mustard, mayonnaise, Daddy
Hinkle’s and bacon. - For Jumpin Jacks Deviled Eggs: Remove yolks and place in bowl. Mash yolks with a fork. Add mustard sauce, mayonnaise and candied jalapenos
- For Classic Herbed Deviled Eggs: Remove yolks and place in bowl. Mash yolks with a fork. Add mayonnaise, mustard, shallot, pickles, tarragon and salt and pepper. Garnish with tarragon