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DEVILED EGGS with PICKLED PEPPER HASH

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. 

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.
Enjoy!

Deviled Eggs with Green Tomato Pickled Pepper Hash

Copper Pot & Wooden Spoon

Servings

24

Prep Time

15 minutes

Cook Time

10 minutes

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!  

Deviled Eggs with Green Tomato Pickled Pepper Hash

Ingredients

  • 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

Directions

  1. Wash Eggs, place in pot and cover with water. 

  2. Bring to boil, then turn off heat, cover and let rest 10-12 minutes. 

  3. Drain and run under water until cool enough to handle. 

  4. Peel eggs while still warm, rinse and cut in half.  

  5. Separate yolks from whites. 

  6. Mash or blend yolks in food processor with mayonnaise, mustard and salt until smooth. 

  7. Drain brine from Green Tomato Pickled Pepper Hash, finely mince 1/2 cup.

  8. Ensure it's well drained of brine and fold into yolk mixture. 

  9. Spoon or pipe filling into egg halves.

  10. Garnish with small slices of pickled pepper and a pinch of parsley.

  11. Cover and refrigerate until ready to serve.

Jessica DeMarco

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