Deviled Eggs

Deviled Eggs – Lee Brothers

  • 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.

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