Honey Mustard Deviled Eggs Recipe

Every time we host a family get-together we whip up a big batch of deviled eggs. Sometimes we make the classic-style recipe and at other times we try out some unconditional recipes that offer a different twist. Two of our favorite ways to make them includes adding in some guac and the second way is like the recipe below.

Today’s guest-post recipe is courtesy of The Cocoa Exchange. You can visit their website to learn more about them and to get additional recipes.

Honey Mustard Deviled Eggs Recipe

1 dozen large eggs, hard-cooked and peeled
1/3 cup mayonnaise
1 Tbsp. Pod & Bean™ White Chocolate Raspberry Honey Mustard
1/2 tsp. Pod & Bean™ Caribbean Seasoning Blend
Salt, to taste
1 Tbsp. chives, finely diced

Cut eggs in half lengthwise, and carefully remove yolks.

Mash yolks and stir in mayonnaise, Pod & Bean™ White Chocolate Raspberry Honey Mustard, Pod & Bean™ Caribbean Seasoning Blend, and salt, if needed.

Spoon or pipe egg yolk mixture into egg halves. Top with chives. Add 2 tsp. Pod & Bean™ Green Chili Hot Sauce to add a little kick.

Chef Tip: The fresher the eggs, the more difficult they are to peel. For ease of peeling, buy and refrigerate eggs a week prior to use.

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