Saturday, May 26, 2012

Champagne Shallot Deviled Eggs

I tried a new deviled egg recipe recently using Stonewall Kitchen's Champagne Shallot Mustard.  What motivated this original recipe was a Stonewall Kitchen challenge, however, I did not enter - I was just too busy with work and my own graduation to get my recipe entered in time.  Well, my Champagne Shallot Deviled Eggs were a huge hit!  I hope you enjoy them as much as everyone else did!


Ingredients

12 Eggs
1/4 + 1 tablespoon of cup Hellmann's mayonnaise
2 tablespoons Stonewall Kitchen Champagne Shallot mustard
1 teaspoon hot sauce (I use Franks)
1 teaspoon parsley (dried or fresh)
1/4 teaspoon fresh ground pepper
1/4 teaspoon sea salt
Paprika (for dusting)


Directions

1. Cook and peel the eggs while warm, slice in half and scoop out the yolks.

2. Set the white egg half's on a paper towel to absorb any extra moisture.

3. Put the yolks in a separate bowl and mash, I use a pastry cutter to mash the yolks.

4. Add the mayo, mustard, hot sauce, parsley, salt and pepper mix.

5. Refrigerate mix for 15 minutes.

6. Add all the mixture to a plastic bag, cut off the tip and squeeze out and fill the white egg half's, sprinkle with paprika and E-N-J-O-Y!






P.S. I'd like to thank everyone who Follows my blog, I truly appreciate your friendship and comments.

19 comments:

  1. Perfect for a summer garden party! We'll have on on Monday, but I don't think there'll be devilled eggs there...

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  2. These would be great for Memorial Day. I love trying new mustards.

    Have a great weekend Mary.
    Sam

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  3. the shallot part must be new. they sound yummy. Did you get your masters?
    Enjoy the rest of your weekend.
    Cathy

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    1. Hi Cathy, I actually got my 2nd Masters, this one is in Library.

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  4. There is nothing better than deviled eggs. I love to make them, serve them and especially eat them. Thanks for a new recipe to brighten up an old favorite. Bonnie

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  5. This is a bit different from my deviled eggs, I have to try your recipe! Yum!

    XO,
    Jane

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  6. so chic!... so retro... so send them over here... I love deviled eggs and this recipe is fab... thank you x

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  7. Very classy deviled eggs, I must say! It is Memorial Day and I DO always make them for the first picnic of the season ... next big picnic, I shall have to scope out the Stonewall Kitchen's mustard and have a go!

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  8. YUM! what a great addition to a memorial day picnic!

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  9. wow, i cant wait to try this recipe! looks yummy! maybe i wont have to share.... hope you are enjoying summer vacation? enjoy your day!

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  10. These look delicious. I bet I could eat at least half that plate. Stonewall Kitchen has some great products.

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  11. Congratulations on your graduation! Now I have to find some Stonewall Kitchen Champagne Shallot mustard; never heard of this one.
    Rita

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  12. Gourmet deviled eggs! These sound so good. Congratulations on your graduation!

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  13. Marvelous idea! Deviled eggs are always the first things to go at any party and I love finding new recipes for them.

    Congrats on getting your second masters!!

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  14. Delicious way of using one of Stonewall Kitchen's mustards! The flagship store's nearby, I'll have to pick up some the next time I drive by. Very fun to see Maine through your eyes... especially as we approach high season here!

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  15. What a great recipe to have on hand for the summer...
    BBQ season at it's finest!
    Thanks for sharing!!

    Congratulations on your graduation!!
    Way to go!!

    Smiles :)
    Kerin

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  16. One of the menu items requested for this coming weekends grad party was deviled eggs. I am going to try this recipe because I actually have the mustard!! Thank you!

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  17. Those look so good...I may make some tomorrow! Hugs!

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