I learned how to make Deviled Eggs as a teenager. We loved them at barbecues and for other get-togethers. It was fun to make them after Easter as well…even though they sported streaks of pink or green or yellow or blue from the egg dyes the Easter Bunny used.
Recently, we have seen Deviled Eggs pop up on more restaurant menus as an appetizer. We thought this was strangely different, but we ended up ordering them a few times. We had some up in Napa and HOLY COW! They were amazing! I searched for a recipe for them from the restaurant but to no avail. This is about as close as I can get to it…hope you enjoy!
***some like them spicy, some do not…make your fave!***
12 eggs, hardboiled
2 Tbs. mayo
2 tsp siracha (optional)
1 Tbs. Dijon mustard
1/2 tsp dried minced…
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