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Freret Festival Deviled Eggs

Recipe Courtesy of Katie Bingham

 

Ingredients:

12 farm eggs, hard boiled

1/3 cup mayo

3 tablespoons cane vinegar

3 tablespoons vodka

3 tablespoons French mustard

½ teaspoon dill seed

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

¼ cup shallots, diced

¼ cup bread and butter pickles, diced

3 tablespoons pickle juice

4 pieces bacon, cooked and crumbled

Directions:

  1. Place eggs in a pot. Cover with cold water. Place on high heat. Bring to a boil. Make a bowl of ice water. Boil eggs 10 minutes. Place eggs in ice water. Start peeling immediately.
  2. Cut eggs in half. Place yolks in a mixing bowl and whites in a container of water.
  3. Add all ingredients to yolks. Allow to mix on low speed for 5 minutes, scraping sides as you go.
  4. Spoon yolk mixture into whites. Sprinkle with paprika and bacon crumbles.
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