Tapped Deviled Eggs
Tapped Deviled Eggs
Cook time: 45 MinTotal time: 45 Min
Tapped sauces bringing in the extra spice to your classic deviled eggs!
Ingredients
Egg Filling
- 12 eggs
- 2 tbsp Tapped Armbar Hot sauce
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 2 tbsp lime juice
Garnish
- chives
- Tapped D'arce Chili Oil
- crushed fried onions
Instructions
- Place eggs in the saucepan and add water enough to cover all the eggs. Bring water to a boil and let it cook for 8 minutes.
- Remove the eggs from heat and place them in a bowl of ice water. Let it cool for 15 minutes. This will stop it from cooking and make it easier to peel the eggs later on.
- Crack the eggs and peel the shell. We like to use the crack and roll method to peel the eggs. After giving it a few taps, roll the eggs using the palm of your hands to loosen up the shells, then start peeling.
- Slice the eggs in half, length-wise, and pop the egg yolk in a separate bowl. Set the egg whites aside.
- In a food processor, blend in the egg yolks, Armbar hot sauce, mayonnaise, mustard, and lime juice until smooth.
- Transfer the egg mixture into a piping bag and begin filling in the egg whites.
- Garnish the eggs with D'arce chili oil, chives and crushed fried onions.
