Recipe: Croix Valley Deviled Eggs
Croix Valley Deviled Eggs
This classic party favorite is not only easy to prepare, but made delightfully delicious with the addition of the complex flavors of Croix Valley Garlic 'n Herb Sauce and Marinade. Be prepared to be asked for this recipe next time you serve your guests!
- 12 Eggs
- 1/3 cup Mayonnaise
- 2 teaspoons mustard
- 1 tablespoon Croix Valley Garlic 'n Herb
- Dash Salt & Pepper
- 2 tablespoons Grated Parmesan Cheese
Hard boil eggs, peel, cut lengthwise and remove yolks. In a small
bowl, mash yolks with fork and combine with mustard, Garlic 'n Herb,
mayonnaise, Parmesan cheese and salt and pepper to taste. Replace eggs with yolk filling, dust very lightly with paprika, sprinkle with additional Parmesan cheese and watch the food disappear!