Jalapeno Deviled Eggs
This classic favorite takes a spicy twist when we add our award winning Jalapeno Whiskey Mustard. Top it with a thin slice of fresh jalapeno for crunch or pickled jalapeno for tang.
Ingredients
- 12 eggs
- 4 Tbsp mayonnaise
- 1 Tbsp Sutter Buttes Jalapeno Whiskey Mustard
- Pepper and Sutter Buttes Himalayan Pink Sea Salt to taste
- Paprika for dusting
- Pickled jalapenos or thinly sliced fresh jalapeno for garnish
Directions
- Place eggs in a large wide saucepan and cover with cold water.
- Bring to a boil, removed from heat and cover for 12 minutes.
- Remove eggs and cool in refrigerator until ready to use.
- Remove shells from eggs and slice in half lengthwise. Separate egg yolks from the eggs, place the yolks in a seperate bowl.
- Add mayo and mustard to yolks and mash together with a fork until creamy and smooth. Salt and pepper to taste.
- Using a large star tip (if available) and a reaseable plastic bag, pipe the yolk mixture back into each eggs, enough to fill yolk holes completely. If a star tip is not available pack the mixture into a resealable plastic bag and snip a 1/4 inch hole off the corner.
- Dust the tops of each egg with a pinch of paprika and top with a slice of fresh or pickled jalapeno.
- Refrigerate and serve cold.
Makes 24 Servings