Add some tang and spice to your Deviled Eggs with the addition of our Green Tomato Pickled Pepper Hash. This classic recipe gets a flavorful addition and a colorful garnish with the addition of spicy & sweet pickled peppers.
1/2 cup Mayonaisse
1/4 cup Brown Mustard
1 tsp Salt
1/2 cup minced Green Tomato Pickled Pepper Hash
Parsley for garnish
Wash Eggs, place in pot and cover with water.
Bring to boil, then turn off heat, cover and let rest 10-12 minutes.
Drain and run under water until cool enough to handle.
Peel eggs while still warm, rinse and cut in half.
Separate yolks from whites.
Mash or blend yolks in food processor with mayonnaise, mustard and salt until smooth.
Drain brine from Green Tomato Pickled Pepper Hash, finely mince 1/2 cup.
Ensure it's well drained of brine and fold into yolk mixture.
Spoon or pipe filling into egg halves.
Garnish with small slices of pickled pepper and a pinch of parsley..
Cover and refrigerate until ready to serve.