My new Easter egg recipe includes two secret ingredients that notch up a classic deviled egg filling to the next level. While I was shopping at the Amish Farmers store on Tuesday, the owner Jack suggested trying Mild Amish Horseradish Mayo & Mustard Spread so I grabbed a jar. The secret ingredient number one combines three ingredients you need to make delicious deviled eggs and will save you a few bucks. You can also simply brush some of the spread on your bread for a super tasty sandwich. The sneaky secret ingredient number two is one tablespoon of pure, delicious sweet cream Amish Butter. Nearly imperceptible except that the filling is just a touch creamier, just a tad more velvety. Good quality butter makes food taste better. Happy Easter!
12 large hard-boiled eggs (peeled)
1/4 cup Mild Horseradish Mayo & Mustard Spread
1 Tablespoon Amish Butter softened to room temperature
1/8 teaspoon salt
1/8 teaspoon pepper
3 green onions (only green part thinly sliced.
Optional: smoked paprika powder, bacon crumbs.
How To Make Deviled Eggs
Slice eggs in half lengthwise. Remove yolks and transfer to a medium-sized bowl. Add spread, butter, salt, and pepper. Use a fork to mash well. Spoon filling into each egg white. Sprinkle with green onion, paprika and bacon crumbs (if using) and serve.
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