Tis the season for spicy BBQ, cool salads, and crisp watermelon, oh my! And nothing pairs better with your picnic and potluck fare than some cool, creamy deviled eggs. This recipe, courtesy of Sara Jane’s, takes your traditional recipe and spices it up with her signature Jalapeno Mustard!
Sara Jane’s Spicy Deviled Eggs
12 hardboiled eggs* (see below); cut lengthwise in half
5 Tbsp mayo
4 Tbsp your favorite spicy mustard (I like to use Sara Jane’s Jalapeno Mustard)
salt and pepper to taste
smoked paprika
Directions:
Mash egg yolks in medium bowl with fork. Add mayo, mustard, salt, and pepper to taste. Mix well. Spoon yolk mixture into centers of egg whites. Sprinkle with Paprika.
From: Sarah Jane
*KitchenSmack: Making your “hardboiled” eggs in an Electric Pressure Cooker, like an Instant Pot or any brand, is a snap! Place trivet into bottom of Electric Pressure Cooker
pot, then add 1 cup water and all of your eggs. (that’s right!) Lock pressure cooker lid into place and choose high setting for 6 minutes. When timer goes off, immediately remove eggs from pot and place into a bowl of ice water. After 30 seconds or so, use your fingers to gently remove the shells from the eggs, while submerged in the ice water in the bowl – they should simply fly off those eggs!
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