Deviled Eggs by Slawsa
- 24 deviled eggs
Courtesy of Slawsa
- 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
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.
Thoroughly mix together yolks, Slawsa & mayonnaise. Pipe into egg whites.
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.