Recipe: Slawsome Deviled Eggs
Just like Rotel is synonymous with 9-layer dip, Slawsa might just be the new go-to for the easiest, healthiest and most flavorful deviled eggs you’ll try. Loaded with vitamin C and flavor, this recipe is just three simple ingredients from Slawsa founder, Julie Busha.
- 12 hard-boiled eggs, slice in half lengthwise, yolks removed and set aside
- ¾ cup Slawsa Spicy
- ¼ cup mayonnaise
- In a bowl, mash up egg yolks well by themselves so they’re not lumpy.
- Mix in Slawsa and mayo, and pipe or spoon into egg white cavities. Garnish with smoked paprika and parsley.
For perfectly cooked and easy-to-peel hard boiled eggs, put 12 eggs in saucepan, covered with 1 inch of water. Add 2 teaspoons of baking soda to water. Turn heat to high and bring to a boil. Hold at a rapid boil for 1 minute, then cover, remove from heat and let sit for 12 minutes. Remove eggs and place in ice bath to cool quickly before peeling for use. Use “older” eggs as they’ll also be easier to peel than extremely fresh eggs.
See the recipe in action below: