Deviled Eggs with Green Tomato Pickled Pepper Hash
Copper Pot & Wooden Spoon
The most incredible Deviled Eggs! A bit a spice, whole grain mustard, and tang from Copper Pot & Wooden Spoon Green Tomato Pickled Pepper Hash will take your deviled eggs to the next level!
12 Eggs, Hard Boiled
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.