Hot Honey Mustard Deviled Eggs
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
12
Prep Time
10 minutes
Cook Time
10 minutes
Calories
120
Classic deviled eggs get a fun and delicious twist thanks to the sweet heat of Primal Kitchen Hot Honey Mustard, plus good fats from avocado oil mayo. This is a brunch recipe worth sharing!
Author:Primal Kitchen
Ingredients
12 eggs
1 Tbsp white vinegar
-
¼ cup Primal Kitchen Organic Hot Honey Mustard, plus more for serving
-
¼ cup Primal Kitchen Mayo
Salt and pepper, to taste
2 tsp paprika
3-4 mini red bell peppers or hot peppers, thinly sliced
2 Tbsp minced chives
Optional Garnishes
Directions
Place the eggs in a single layer at the bottom of a pot and cover with water, making sure the eggs are fully submerged. Add vinegar to the water.
Bring the water to a rolling boil. Once the water is at a rolling boil, turn off the heat. (Don’t remove from the warm burner.) Place a lid on the pot and let the eggs sit for 10–12 minutes depending on how hard you like the yolks.
Carefully remove eggs from pot and place in an ice bath to cool.
Once cool, peel the eggs carefully and cut the peeled eggs in half lengthwise.
Gently scoop out the egg yolks and place them in a bowl. Set whites aside for now. Mash yolks with a fork. Add hot honey mustard and mayo to yolks and stir until completely combined. Taste and season with salt and pepper as needed.
Arrange the egg whites cut side up on a serving platter. Scoop the egg yolk mixture into a piping bag or a plastic bag with one corner cut off. Pipe the egg yolk mixture into the egg whites.
Dust with paprika. Optionally drizzle with more hot honey mustard and garnish with pepper slices and/or chives. Enjoy!
Recipe Note
Nutrition information calculated using Cronometer
Nutrition
- Serving Size
- 1 egg (2 pieces)
- Calories per serving
- 120
- Carbs
- 2.3 grams
- Fat
- 9.4 grams
- Protein
- 6.3 grams
