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Kicked-Up Deviled Eggs #2

6 cups cold water
2 tbsp vinegar
8 large eggs
¼ cup mayonnaise
1 tsp whole-grain mustard
¼ cup Red River Relish Original
1 tsp rendered bacon fat
Salt and pepper
4 ounces smoked salmon or crisp bacon (optional)

Combine water and vinegar in a medium saucepan. Gently add eggs and bring to a boil; reduce heat to medium and simmer for 1-2 minutes more. Remove saucepan from heat and let sit for 10 minutes.

Transfer eggs to an ice bath and chill for 5 minutes; peel. Halve eggs lengthwise and scoop out yolks.

Combine egg yolks, mayonnaise, mustard, Red River Relish, and rendered bacon fat in a medium bowl; season to taste with salt and pepper. Whisk ingredients until smooth.

Using a piping bag, fill the egg halves with the yolk mixture. Top with a small slice of salmon or bacon, if desired. Serve immediately.

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