When I think of spring, the first food that comes to mind is none other than deviled eggs. This little treat is bound to be at every Easter celebration and it is loved by most. So why not take those traditional deviled eggs we all know, and give them a little flare to make this years celebrations unforgettable? That’s what we’re aiming to do this year, so for this months recipe we are going to be looking at a deviled egg recipe featuring  our spice of the month :Dillweed, and a little something from the store that is a best seller.

If you are a lover of the Terrapin Ridge garlic kraut mustard, this is the recipe for you!

Base recipe:

12 egg yolks

4 tbsp mayo

4 tbsp Terrapin ridge garlic kraut mustard

2 tsp whole dillweed

2 tsp freeze dried chives

Extras for garnishing

Step 1: place your dozen eggs in a large pot and place your egg timer in with them, fill with water to cover all of them and place on the stove with medium-high heat. 

Step 2: wait until your egg timer indicates your eggs are hard boiled

Step 3: While waiting prepare your ice bath

Step 4: Once eggs are boiled, remove from heat and place into an ice bath immediately. Once cool enough to touch, peel the eggs under cool running water.

Step 5: Cut eggs in half and deposit yolks into a mixing bowl and set the whites aside. Using a masher or mixer, whatever your preferred method, add the mayo and garlic kraut mustard to the yolks and mix till smooth. Then add the seasonings.

Step 6: Fill your egg whites with the mixture, and garnish with any of the ingredients you would like.

Step 7: ENJOY!

Such a quick and easy recipe that puts a fun twist on a classic treat. In the recipe I mentioned using an egg timer, there is one pictured up top and I use this thing in my own personal life all the time, I absolutely love it. I normally make my eggs soft boiled just for my daily life and they’re perfect every time with the egg timer. It just sits in the pot with your eggs and changes colors at the lines of where it says soft, medium, or hard and it takes all the guessing out of if they’re ready or not. We sell them here at the store and they are so worth it. 

If you try the recipe, tag us on facebook and let us know if you loved it or what you would change!

See you next month! From our kitchen to yours.