High 5 Deviled EggsCourse: AppetizersCuisine: American
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!