Deviled eggs are the perfect summer appetizer! It's even more fun when you mix and match flavors.
MAKES 24 EGGS
What you need
12 large eggs
1 cup Tessemae's Mayonnaise
2 tablespoons Tessemae’s Dijon mustard
Coarse salt and freshly ground pepper
Your fav Toppings
What to do
- Fill a large saucepan with 3 inches of cold water. Be sure it is large enough to fit 12 eggs in a single layer. Bring water to a boil.
- Add eggs using tongs and return water to a gentle boil. Cook for 10 minutes. Be sure to set a timer! Drain the eggs and run them under cold water to stop the cooking or transfer to an ice bath.
- Once the eggs are cool, peel and halve them. Put the yolks in a bowl and mash. Stir in the mayonnaise and mustard. Season with salt and pepper. Spoon the yolk mixture into the whites. Arrange toppings in small bowls around the eggs so everyone can add their favorite.
Our Topping ideas:
Olives, chopped red onion, bacon, pickled jalapenos, capers, Old Bay, bread & butter pickle chips, , peppadew peppers, Chopped Fresh Herbs.