Deviled Eggs
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
- 4 eggs
- 2 Tbsp. Sauer's Mayonnaise
- 2 Tbsp. Dijon mustard
- ½ tsp. kosher salt
- ⅛ tsp. Sauer's Ground Black Pepper
- ¼ cup corn, grilled, removed from cob
- ¼ cup asparagus, blanched, chopped
- ¼ cup red onion, chopped
- ¼ cup red bell pepper, chopped,
- 1 Tbsp. thyme, picked and chopped
- 2 tsp. Sauer's Paprika
Preparation
1. Place the eggs in a medium saucepan of cold water and bring the water to a boil over high heat.
2. Once the water boils, immediately turn off the heat and let the eggs sit in the water for exactly 14 minutes.
3. Transfer the eggs to a bowl of cold water to cool, and then carefully peel.
4. Halve the eggs lengthwise and gently scoop the yolks into a food processor. Set the egg whites aside.
5. To the yolks, add the mayonnaise, mustard, salt and pepper. Pulse until smooth. Transfer the filling to a pastry bag and set aside for assembly.
6. Neatly pipe the yolk mixture into the indentations of the halved egg whites.
7. In a small bowl, mix corn, asparagus, red onion, red pepper, and thyme; season with salt and pepper.
8. To serve, spoon small portions of the vegetable mixture on top of the egg. Finish with a light dust of paprika.
2. Once the water boils, immediately turn off the heat and let the eggs sit in the water for exactly 14 minutes.
3. Transfer the eggs to a bowl of cold water to cool, and then carefully peel.
4. Halve the eggs lengthwise and gently scoop the yolks into a food processor. Set the egg whites aside.
5. To the yolks, add the mayonnaise, mustard, salt and pepper. Pulse until smooth. Transfer the filling to a pastry bag and set aside for assembly.
6. Neatly pipe the yolk mixture into the indentations of the halved egg whites.
7. In a small bowl, mix corn, asparagus, red onion, red pepper, and thyme; season with salt and pepper.
8. To serve, spoon small portions of the vegetable mixture on top of the egg. Finish with a light dust of paprika.
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