These deviled eggs offer a delightful twist on the classic with the addition of Double Barrel Honey mustard.
Ingredients:
- 6 Large egss
- 3 Tbsp. Mayonnaise
- 1 Tbsp. Dijon Mustard
- 1 - 1 1/2 Tbsp. Double Barrel Honey (to taste)
- Salt and freshly ground black pepper, to taste
- Paprika for garnish
INSTRUCTIONS:
- Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, remove the pan from heat, cover, and let stand for 12 minutes. Drain the hot water and immediately run cold water over the eggs for several minutes to stop the cooking process. Peel the eggs carefully.
- Separate the Yolks: Cut the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a plate.
- Mash the Yolks: Using a fork or a pastry blender, mash the yolks until smooth.
- Create the Filling: Add the mayonnaise, Dijon mustard, and Double Barrel Honey to the mashed yolks. Start with 1 tablespoon of Double Barrel Honey and taste. Add more to your desired level of sweetness, keeping in mind the Dijon mustard will add a bit of tang. Season with salt and pepper to taste.
- Pipe or Spoon the Filling: Transfer the yolk mixture to a piping bag fitted with a star tip (optional) or a spoon.Pipe or spoon the mixture back into the hollowed-out egg whites.
- Garnish and Serve: Sprinkle paprika over the filled deviled eggs. Serve immediately or chill for up to 24 hours before serving.
TIPS:
- For easier peeling, use older eggs (a week or so old) rather than very fresh eggs.
- If the yolk mixture is too thick to pipe, add a teaspoon of milk or water to thin it out slightly.
- You can also use a zip-top bag with a corner snipped off instead of a piping bag.
