Mustardy Deviled Eggs
Is it even a party without Deviled Eggs? Whether it's Easter brunch, a summer picnic, or just because, you can't go wrong with this classic recipe for Deviled Eggs.
- 12 hard boiled eggs
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp Taste of the Okanagan Brewhouse Mustard (plus more for topping)
- 3 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
- a few dashes of hot sauce
- Kosher salt, to taste
Cut the hard boiled eggs in half and carefully remove the yolks. Set the whites aside and place all yolks in the bowl of a food processor with the remaining ingredients. Process until smooth, scraping down sides of bowl as necessary.
Transfer to a zipper-lock bag or a piping bag fitted with a piping tip. Pipe filling mixture into egg white halves, over stuffing each one. Top with a dollop of Taste of the Okanagan Brewhouse Mustard.