Sue’s Deviled Eggs with French Mustard Herb Blend

The Spice Tin team member, Sue, is widely known for her deviled eggs.  One popular variation that she makes uses French Mustard Herb Blend.  Topping these picnic staples can be creative and delicious.  Try Capers in Wine Vinegar and/or Sea Fennel, a tidal marsh succulent popular the Mediterranean favorite..

  1. Slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  2. In small bowl add egg yolks with all ingredients excepting garnish.
  3. Mix until smooth.
  4. Spoon mixture back into egg white halves.
  5. Top with garnish of choice
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter

Leave a Reply

Cart
Product categories