Enjoy this delicious Deviled Eggs Recipe!
Yield: 24 eggs
Made using Marigold Margarine for an extra creamy filling.
12 large eggs
¼ cup mayonnaise
1 tbsp Marigold Margarine, softened
1 tbsp honey mustard
2 tsp sweet relish
1/2 tsp cracked black pepper, to taste
1/4 tsp ground chilli pepper, to taste
1/4 tsp onion powder, to taste
1/4 tsp garlic powder, to taste
1/8 cup ham bits, cooked
Ground paprika, for garnish
Fresh rosemary leaves, for garnish
Dried cranberries, for garnish (sub with candied sorrel or pomegranate)
METHOD:
- Place eggs in a large saucepan and cover with water.
- Heat on high until water begins to boil.
- Boil for two minutes, then cover with lid, and remove from heat. Allow pan to sit for 20 minutes and then drain and transfer to an ice bath.
- Peel eggs and set aside.
- Slice eggs in half lengthwise. Scoop out the yolks using a teaspoon and transfer to a mini chopped/food processor. (You can also mix by hand)
- Add Marigold, mayonnaise, honey mustard, sweet relish and seasonings to taste. Pulse until well combined and smooth.
- Transfer to a bowl, add cooked ham bits and mix well to combine.
- Spoon filling (or pipe using decorating bag) into each egg white. Sprinkle with paprika, top with rosemary leaf and cranberry.
- Serve and enjoy!