Savory Onion Confit Deviled Eggs
Move over because there is a new deviled egg in town. We love the ease of adding jam to create a modern filling for this beloved appetizer. Our Savory Onion Confit is finished with a whole grain mustard, bringing all those quintessential flavors together. Peeling eggs is enough work, let a bit of jam make the rest super easy. Also included below are those long awaited tips for boiling the perfect egg. Our first tip? Buy extra eggs!
Serving Size: 24 deviled eggs
1 dozen large eggs
2 Tbsp mayonnaise
3 Tbsp Dijon mustard
2 Tbsp sour cream (Cabot)
Salt and pepper, to taste
Paprika, for garnish
3 Tbsp Blake Hill’s Savory Onion Confit
Fill a large pot with water and add eggs (Tip: turn egg carton on its side the night before to center the yolks!)
Bring water to boil, turn off heat, and let eggs sit in water on the burner for 12 minutes
While eggs are sitting, prepare an ice water bath and set aside
After 12 minutes, remove eggs from boiled water and place into ice water bath
After eggs have cooled completely, peel and halve lengthwise
With spoon, remove egg yolks and place into bowl. Place egg whites on plate.
Mash yolks with a fork and add Savory Onion Confit, mayonnaise, mustard, sour cream, salt and pepper. Stir mixture until smooth (food processor or hand mixer will speed up this process and give the mixture a creamier texture).
Use a piping bag to add the egg yolk mixture into each egg white half (Tip: create a piping bag using a large Ziplock bag)
Sprinkle the eggs with paprika and Enjoy!