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Recipe: Deviled Eggs with Saddleberk Toppers

Spice up your Easter plans (or any day of the year!) with these festive deviled eggs. (And please... be the hero of the potluck and bring an extra dozen deviled eggs- everybody always wants to take two, but feels bad. Ease their guilt, Superman!)

Super Simple, (But Awesome) Deviled Eggs

What you'll need (per dozen eggs):

  • 1 dozen eggs, hard boiled
  • 1 tsp ground mustard
  • 1/2 tsp paprika
  • 1 tsp parsley (fresh or dried)
  • 3/4 cup mayo 

First, you'll need to hard boil your eggs. Here's a great recipe for perfect hardboiled eggs THAT PEEL EASILY! Once you've done that and gotten them perfectly peeled, cut each egg in half vertically and remove the yolks. Keep the whites (be careful not to tear them) and place the yolks in a separate bowl. Mash the yolks with a fork or potato masher. In the same bowl with the now mashed yolks, add the ground mustard, paprika, parsley and mayo. Mix and mash until it forms a smooth, creamy texture. At this point, you can either spoon or pipe (add the mixture to a ziplock bag, and cut off a tiny bit of a bottom corner to form a cheap makeshift piping bag) the mixture into the egg white halves. Refrigerate until ready to serve.

+ Honey Mustard Pulled Pork Topper

What you'll need:

  • Saddleberk roast (you can use a fresh ham roast, or a Boston butt if you prefer) 
  • 1/3 cup (per pound of roast) Honey Mustard
  • 1/4 cup (per pound of roast) Honey
  • Salt to rub
  • Pepper to rub
  • Paprika to rub
  • Brown sugar to rub

To make, simply mix salt, pepper, paprika, and brown sugar together evenly and rub into all sides of your roast. You may choose to only cook a portion of the roast, depending on how many eggs you're making. If you're doing one or two dozen, a couple pounds should be fine. You can also cook the whole thing and enjoy the rest as sliders for dinner if you choose! Place in a slow cooker or dutch oven and add the honey and honey mustard. Cook on high (or 400 degrees in the oven) for about half an hour to develop a nice crispy crust on the outside of the roast, then cook on low at 250-300 degrees for another hour or two (depending on how large your roast is) until it's tender and able to be pulled apart. Add a tablespoon or so to each deviled egg, and top off with a bit more honey mustard and paprika if you choose. Boom. Best eggs of the day. 

+ Chipotle Jalapeno and Salsa Topper

What you'll need:

  • 1-2 links Saddleberk Chipotle Jalapeño sausage (for 2 dozen eggs)
  • Your favorite salsa, homemade or store bought! 

This is so easy, you can maybe even delegate it to the kids (if they've learned how to use the stove safely of course!)- simply cook up the chipotle jalapeño links (I took the casings off and cooked them like bulk sausage) in a skillet until they're 165 degrees all the way through. Top each egg with a tablespoon or slice of sausage and a little bit of salsa and you've got an easy, yummy, spiced up dish!

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