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.