Tomato Sandwich Deviled Eggs
Tomato Sandwich Deviled Eggs
Tomato Sandwich Deviled Eggs
Deviled eggs are a classic party snack that will never go out of style. What is not to love about this versatile appetizer? They are bite sized, easy to make, delicious, and low carb! In their most simple state, they are a mixture of egg yolk, mayonnaise, a dash of mustard and maybe a dollop of crunchy relish, whipped together into a fluffy, luscious, filling perfectly crafted to eat as is or as a blank canvas for all sorts of culinary creativity. At Hostess Provisions, we decided that it was time the deviled egg met our good friend the tomato sandwich, both being such popular cocktail party food we knew they would hit it off. Well, they did and Voila! We bring you, the Tomato Sandwich Deviled Egg
Makes 12 Deviled Eggs
Ingredients
6 Hard Boiled Eggs
3 Tablespoons Mayonnaise
¼ teaspoon Dijon Mustard
1 teaspoon Tomato Sandwich Seasoning
Splash Worcestershire Sauce
Directions
First, half the eggs and remove the yolks, placing them in a small bowl. Using a fork, mash the yolks until they are well broken up and the lumps are very small. Add the mayo, mustard, Tomato Sandwich Seasoning and Worcestershire Sauce and mix well until the yolks become fluffy and light. Spoon or pipe the filling into the egg whites, have yourself a taste test and serve.
Hostess Tip: How to Make the perfect hard-boiled egg.
Ever go to peel your hard-boiled eggs and they just won’t cooperate and peel perfectly? You keep gently trying to remove the shell but to no avail, then in a rage of frustration you throw the half peeled ravaged egg into the sink, throw up your hands and declare. I give up, you win Humpty Dumpty! We have all been there but with these tricks up your sleeve you can once and for all declare victory over the egg with the perfect peel.
Tip # 1) Use older eggs. As eggs age, the albumen (science talk for the egg white) begins to shrink and the inner membrane separates from the outer membrane, creating an air pocket, which makes removing the membranes and shell easier. Farm fresh eggs should be aged 2 weeks and super market eggs, 3 – 5 days.
Tip # 2) Use the cold start method. To properly boil an egg, lay eggs in a single layer in a large sauce pan and cover with enough cold water to fill an inch over the eggs. Bring the water to a very SLOW boil and immediately remove from heat and cover with a lid. For hard boiled eggs, let the eggs sit covered for 15 minutes. (For soft boiled egg 4 minutes, for Jammy Eggs 8 minutes). Drain the eggs and transfer the eggs into an ice bath. Allow the eggs to cool completely in the ice water, at least 10 minutes, before peeling.
