Smoked Cleveland Caviar Deviled Eggs Recipe
Here’s an easy party platter dish featuring our Smoked Cleveland Caviar Mustard. I really wasn’t into Deviled Eggs because the textures were smooth on soft. I added our Cleveland Caviar Mustard for texture and added flavor pop. Now, I’m a fan.
SMOKED CLEVELAND CAVIAR DEVILED EGGS
Yield: 8 servings
Ingredients:
12 eggs
1/2 cup mayonnaise
2 teaspoons white balsamic vinegar or white/cider vinegars
4 tablespoons Smoked Cleveland Caviar
1/8 teaspoon sea salt
Freshly ground black pepper
Paprika, for garnish
Method:
Single layer eggs in a stock pot and fill with cold water so that there’s 2 inches of water above the eggs. Bring the water to a boil, then cover the pot with a lid. Remove from the heat and leave covered for 15 minutes. Rinse the eggs under cold running water until eggs are cool.
Peel the shells from the eggs under cool running water. Slice the eggs in half lengthwise, remove the yolks into medium bowl. Place the egg whites onto your serving platter. Crumb the yolks with a fork. Combine the mayonnaise and vinegar. Puree the egg yolk mixture smooth with a handheld stick blender. Add the Original IPA Mustard. Season with salt and pepper, Taste.
Place a heavy teaspoon of the egg yolk mixture into the egg whites. Garnish each egg with the remaining 2 TAB of Smoked Cleveland Caviar & a sprinkle of paprika.
