Saturday, November 26, 2011

Sweet Pepper Deviled Eggs

Deviled eggs are without a doubt one of our favorite things and we hope they are one of yours too!  While we are definitely friends of tradition, we think our Sweet Pepper jam lends a bit more flavor.  Out with the old and in with the new school!    

1 Dozen Eggs
3 tbs. Slow Jam's Sweet Pepper Jam (more to taste if necessary)
1/3 cup Mayonnaise
1/3 cup Sour Cream
3 tsp. Curry Power (more to taste if necessary)
2 Scallions, Diced
Salt and Pepper

Place eggs in a pot, cover with water and bring to a boil.  Once water is boiling, cover the pot and turn heat off.  Allow eggs to cook in water for 20 minutes.  Once eggs are cool, remove shells and cut eggs in half, removing yolks.  Mix yolks, jam, mayo, sour cream, curry powder and scallions together.  Season with salt and pepper – add more jam and curry powder to taste.  Spoon egg mixture back into egg white halves.  Garnish with scallions and a dollop of jam. 

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