Deviled Eggs by Slawsa

Slawsa
  • 24 deviled eggs

Ingredients

    • 12
      eggs, hard-boiled and sliced in half lengthwise, yolks removed and set aside
    • ¾ cup
      (175 mL) Slawsa Spicy
    • ¼ cup
      (50 mL) mayonnaise

Instructions

    1. Thoroughly mix together yolks, Slawsa & mayonnaise. Pipe into egg whites.
    2. Optional: For additional depth, add 6 slices of cooked and crumbled bacon and 2 tbsp (30 mL) finely minced red onion to the yolk mixture. Garnish with paprika and a sprig of parsley.

Notes

Tip 

For perfectly cooked and easily peel-able hard-boiled eggs, place 12 eggs in a saucepan, and add water to 1 inch (2.5 cm) above the level of the eggs.  Add 2 tsp (10 mL) of baking soda to water. Turn heat to high and bring eggs to a boil for 1 minute, then cover, remove from heat and let sit for 12 minutes. Remove eggs and place in ice bath to cool quickly before using.