- 6 Hard Boiled Eggs
- 1 tsp Texas Pete Hot Sauce
- 3 tbsp Heavy Mayonnaise
- 1 tsp Dijon Mustard
- 1/4 tsp Curry Powder
- .5 oz Boneless Ham, julienne
Using a sharp knife, cut all eggs in half and remove yolks to a mixing bowl. Whites should be arranged on a parchment lined sheet tray. Combine hot sauce, mayonnaise, Dijon and curry with yolks until well mixed. Force mixture through a fine sieve with the back of a metal spoon. Place mixture in a pastry bag with star tip and pipe into egg whites. Garnish with julienne ham, minced bacon, paprika and/or green onions. Makes 12 halves
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.