Retro Deviled Eggs Recipe
I admit…I love to cook and bake. With that said, whatever you make will always taste better when you use high-quality ingredients. Let’s face it, you get what you pay for these days and then some!
One of my favorite brands when it comes to pure extracts is Nielsen-Massey and I’ve been using their products for at least the past 5 years. I love their pure vanillas, coffee & chocolate extracts and now I’m a big fan of their Pure Lemon Extract which I’m featuring today.
If’ you’re unfamiliar with the Nielsen-Massey Pure Lemon Extract, let me tell you, it’s the best out in the retail marketplace. It’s full of delicious lemon flavor and you can use it when making fish, pork or chicken dishes. It blends extremely well with a variety of herbs like: parsley, rosemary, thyme, garlic and basil.
Because it’s a pure extract, you don’t need a lot of it. You can add just a splash of pure lemon extract to your favorite beverages, vegetables, cakes, cookies, pies, jams and/or to just about any of your favorite dessert recipes. Plus, in my honest opinion, it’s more convenient to use & more affordable to use than running out and buying fresh lemons all of the time…when you just need a teaspoon or two of lemon juice!
Check out these extract conversions:
* ½ tsp. Lemon Extract = 1 Tbs. Fresh Lemon Juice.
* 1 tsp. Lemon Extract = 1 tsp. Lemon Zest
I make deviled eggs all of the time, but this time around I decided to try out the Nielsen-Massey Retro Deviled Eggs Recipe. I had never added lemon extract to my egg filling before and let me tell you, it really adds a nice flavor to it. Deviled eggs are super easy-to-make and they’re a great summertime appetizer or picnic food. My family raved and raved about their deviled eggs recipe. I’ll definitely be making those again soon!
Nielsen-Massey Retro Deviled Eggs Recipe
12 hard-boiled eggs, cooled and peeled
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon coarse ground horseradish
1/4 teaspoon Nielsen-Massey Pure Lemon Extract
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
Cut eggs in half lengthwise. Remove yolks and place in a medium mixing bowl, then mash yolks with a fork. Add mayonnaise, mustard, horseradish, lemon extract and salt; stir to combine.
Spoon egg filling into a pastry bag fitted with your favorite star tip. Pipe filling into egg white halves. Combine paprika and vanilla powder and evenly sprinkle over deviled eggs. Serve chilled.
Head on over to Nielsen-Massey and check out all of their easy-to-prepare recipes and to learn more about all of their wonderful vanillas and extracts.
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Disclaimer: Shelly Hill has not received any monetary compensation for this post and she did not receive any type of promotional product or review item. This is a courtesy post compliments of The Wagon Store. The Two Classy Chics are not responsible for prize shipment or fulfillment.