Deviled eggs are a classic recipe and perfect for the holidays, potlucks, parties and other gatherings. Even if you are not a cook you can make these easy delicious eggs. Bringing these to the party as an appetizer they will the rave on the table. Quick, easy, and simple . Using DivineKuizine remoulade and sugar spice. They’re easy to make, only have a handful of ingredients and most people love them. I will be showing you 3 easy variations 1. Classic 2.Candied Bacon 3. Smoke Salmon
Classic Deviled Eggs
18 eggs 1/4 cup DivineKuzinine Remoulade 4 sweet gherkins', finely chopped
Smoked paprika, for garnish
1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. 2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add DivineKuizine remoulade, gherkins', and mix well.
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Candied Bacon Deviled Eggs:
1. Preheat the oven to 375 degrees F. 2. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of DivineKuizine sugar spice and bake, about 10 minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs. 3. Mix together the DivineKuizine remoulade sauce, teaspoon paprika , and minced bacon in a medium mixing bowl. garnish with candied bacon.
Smoked Salmon Deviled Eggs: Break up the Smoke salmon in the mixing bowl. Save some of the salmon for garnish. Transfer the yolks to a bowl and mash well with a fork.. Stir in the Divinekuizine remoulade , tablespoon capers, tablespoon honey , 2 green onions chopped finely, half of freshly squeezed lemon. Season with salt. Mix well Mound the filling in the egg-white halves garnished green onions, smoke salmon and sprinkle with smoke paprika.