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Deviled Eggs

  • 4 min
  • Easy
  • 60
The endlessly versatile classic is a mainstay on appetizer and bar snack menus, and it just keeps getting more popular.
  • Eggs, boiled, cut in half -- 30 each
  • Mayonnaise -- 10 oz.
  • Dijon mustard -- 1 oz.
  • White wine vinegar -- 1/2 oz.
  • Minor's® Chicken Base (No Added MSG)* -- 1/2 oz.
Preparation
1
Remove egg yolks from whites.
2
Place egg yolks in a processor and process until the yolks are completely crumbled, about 2-3 minutes.
3
Mix in remaining ingredients and place yolk mixture in a piping bag.
4
Pipe the egg yolks back into the egg whites. Garnish as desired.
Variations

Replace the chicken base with other Minor’s bases to create new and exciting deviled eggs.
1) Crispy Ham: Add 1 Tbsp Minor’s Ham Base and garnish with crispy ham, julienne radish, and chives.
2) Smoked Salmon: Add 1 Tbsp Minor’s Seafood Base and garnish with everything bagel spice, smoked salmon, pickled red onion, diced cucumber, and hand-cut crispy crouton.
3) Caesar: Add 1 Tbsp Minor’s Seafood Base, 1/2 Tbsp Minor’s Roasted Garlic Flavor Concentrate, 15g grated Parmesan, 1/2 tsp Maggi® Seasoning, and 1/2 tsp black pepper and garnish with bias-cut romaine ribs, crispy hand-cut crouton, and a piece of shaved Parmesan.
4) Harissa: Add 1 Tbsp Minor’s Chicken Base and 1 tsp Minor’s Roasted Garlic Flavor Concentrate and garnish with harissa, goat cheese, and cilantro.
5) Za’atar: Add 2 Tbsp za'atar mix and 3/4 Tbsp Minor’s Sautéed Vegetable Base and garnish with feta cheese, sliced olive, lemon zest, and cucumber.
6) Chorizo: Add a pinch of saffron, 1 Tbsp Minor’s Shrimp Base, and 1 Tbsp chorizo cooking oil and garnish with a piece of chopped shrimp, cooked crispy Spanish chorizo, and chopped parsley.

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