High 5 Deviled Eggs

Recipe by Chef Laura RomitoCourse: AppetizersCuisine: American


Prep time


Cooking time



Deviled Eggs have been an American staple on many holiday tables. This recipe uses the High 5 Salt blends that make your taste buds sing.


  • 12 good quality eggs

  • 1/4 cup mayo

  • 1 tsp Dijon mustard

  • 2 tsp grated parmesan

  • 1 roasted pepper, stem, skin, seeds, and veins removed

  • 3 -4 large basil leaves

  • 2 cloves minced roasted garlic or 1/8 tsp garlic powder

  • High 5 Salt Blend of your choice to taste

  • High 5 Fixer Upper No Salt Blend for finishing


  • cook eggs: place eggs in a small sauce pan and cover with cold water; place lid on pan and bring pot to a boil; turn heat off as soon as water boils, leave lid on pot and keep eggs in hot water for 10 minutes; place pot in the sink and add cold water to the hot water to gradually lower the temperature and cool the eggs slowly; once the water is cold let the eggs sit in the cold water for 5 – 10 minutes, then drain, peel, and place in refrigeration
  • cut the eggs in half lengthwise and remove the yolks to bowl of a food processor, reserving whites; add all other ingredients and combine well; taste and season with High 5 Salt; pulse to combine (start with approx. ¼-1/2 tsp.)
  • place egg mixture in a pastry bag OR a ziplock bag with a small bit of corner cut off (with a fun tip if desired) and fill each half egg cavity with filling; sprinkle with a pinch of High 5 Fixer Upper!

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