The Deviled Egg is a classic that has stood the test of time. A dish that has been traced back to ancient Rome and is still loved to this day. We’ve made a variation using Beano’s Jalapeno Mustard instead of plain mustard that expands the flavors to a whole new dimension!
Ingredients:
- 6 eggs
- 1/2 mayonnaise
- 1 tsp of Beano’s Jalapeno Mustard
- pinch of salt
- freshly ground black pepper
- pinch of paprika
- cilantro, for garnish
Directions:
1. Place the eggs in a pot and cover with cold water by 1 inch. Bring boil over medium-high heat, then cover. Remove the heat and set aside for 8 to 10 mins. Drain, cool in ice water and peel.
2. Cut the eggs in half and remove the yolks. Place the yolk in a bowl. Place the egg whites on a plate.
3. In the bowl with the egg yolks, add mayonnaise, Beano’s Jalapeno Mustard, salt, and pepper to the bowl. Mix until smooth.
4. Add the mixture to the egg whites then sprinkle a little paprika and cilantro on top and serve!
2. Cut the eggs in half and remove the yolks. Place the yolk in a bowl. Place the egg whites on a plate.
3. In the bowl with the egg yolks, add mayonnaise, Beano’s Jalapeno Mustard, salt, and pepper to the bowl. Mix until smooth.
4. Add the mixture to the egg whites then sprinkle a little paprika and cilantro on top and serve!
