For my family, deviled eggs are a staple of any family gathering but at Thanksgiving they are a MUST have. We’ll typically start with a couple dozen and are lucky if any actually make it to the dinner table.
This easy Thanksgiving appetizer recipe is a classic family recipe with a tasty Hickory Farms twist. Simply Spicy Brown Mustard gives a slight kick of flavor that is the perfect way to personalize a dish everyone already loves.
Begin your recipe by hard boiling up a pan of eggs. I typically lean on the side of too many because sometimes the shells are difficult to remove.
After the eggs have boiled for 20 minutes, allow them to cool in a bowl of ice water. This helps the shells fall off easier and creates a prettier backdrop for your deviled eggs.
Peel the eggs under cool water and cut them in half. You’ll be removing the yolks and putting them into a small mixing bowl.
Use a fork to break up the egg yolks before adding any other ingredients. You want the yolks to be crumbly so they are easier to mix.
Add two tablespoons of Hickory Farms Simply Spicy Brown Mustard and 1/4 cup mayonnaise to the bowl with the yolks. Mix well together.
Spoon the yolk filling into either pastry bag with a tip, or a ziplock bag and cut off the corner. Every time I make deviled eggs I try to pull off the beautiful pastry tipped filling but it NEVER works out and I end up just using the edge of the bag any ways. They are just a delicious without the decorative filling.
Sprinkle a dash of paprika for color and chill until you are ready to serve.
In less than 10 minutes (30 if you count the time it took to boil the eggs) you have a delicious and easy Thanksgiving appetizer ready to go on the table!
- 12 hard boiled eggs
- 1/4 cup mayonnaise
- 2 tbs Hickory Farms Simply Spicy Brown Mustard
- Peel the eggs and slice in half. Place yolks into a small bowl.
- Use a fork to break up the egg yolks.
- Mix mustard and mayonnaise into the yolks.
- Fill a pastry bag or ziplock bag with the yolk mixture and pipe back into the egg whites.
- Garnish with paprika and chill until ready to serve.
Interested in other recipes that use spicy mustard as a key ingredient? Check out my Sweet Hot Mustard Potato Salad!