Southern Seasoned Deviled Eggs
Southern Seasoned Deviled Eggs
Yield - 24 deviled eggs
- 1 dozen eggs
- 3 TBSP Raven’s Nest Garden Party Mix
- 3/4 cup of Duke’s mayonnaise
- 1 tbsp stone ground mustard
- 1 tbsp apple cider vinegar
- 3 tbsp crumbled bacon
- 24 1 inch pieces of chives for garnish
- Salt and pepper to taste
- Place eggs in a pot and fully cover with cold water. Add the salt. Start the eggs on high heat uncovered. Once the water reaches a rolling boil, cover the pot with a lid and turn off the heat. Leave the pot on the burner covered for 10 minutes.
- Drain the eggs from the hot water and place in an ice bath. Slightly crack the eggs before placing them in the ice bath to make them easier to peel. Peel the eggs and cut them in half lengthwise.
- Scoop the yolks out and set the whites aside. Smash the egg yolks with a fork until they are broken down and smooth.
- Add the mayonnaise, mustard, vinegar and party mix to the smashed yolks. Mix with a spatula until everything is combined.
- Place the filling in a piping bag with a large star piping tip. Pipe the filling into the middle of the egg whites.
- Garnish deviled eggs with crumbled bacon and 1 piece of chive.
