This party classic never goes out of style. Use our base recipe and stir ins to make an updated variation. Or, quarter the amounts and make all 4 like we did! There will be no leftovers, that's for sure.
Bacon & Sriracha
Mix in 2 tablespoons Sriracha Sauce and 4 slices crumbled bacon. Top with 6 slices bacon, cut into pieces.
Mix in 2 tablespoon Tessemae’s Buffalo Sauce and ¼ cup chopped bread and butter pickles. Top with 24 pickle slices.
Mix in 2 tablespoons Tessemae’s Green Goddess and ¼ cup chopped parsley. Top with 24 tarragon leaves.
Mix in ¼ cup chopped capers. Top with 4 ounces smoked salmon.
What you need
12 large eggs
3/4 cup Tessemae's Mayonnaise
2 tablespoons Dijon mustard
Mix ins and Toppings
What to do
- Put the eggs in a large saucepan and cover with cold water by about an inch and bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.
- Once the eggs are cool, peel and halve them. Put the yolks in a bowl and mash. Stir in the mayonnaise, mustard, and Mix ins. Spoon the yolk mixture into the whites. Top with the topping.