Voodoo Deviled Eggs

Voodoo Deviled Eggs

  • 12 hard-boiled eggs
  • ½ cup Voodoo Sauce
  • ¼ cup mayonnaise
  • 1 tablespoon Lusty Monk or other good-quality whole-grain mustard
  • 4 tablespoons crisp-cooked bacon, crumbled
  • 2 tablespoons chopped chives

Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.

Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag, and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.

Yield: 24 egg halves

All 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.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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