- Prep Time: 10m
- Yield: 24 halves
- Category: Appetizers
Ingredients
- 12 large eggs, hard cooked and peeled
- 2 tsp. Durkee® sauce
- 2 tbsp. Hellmann’s® mayonnaise, or more to taste
- 1 tsp. French’s® yellow mustard
- 1 tbsp. Wickles® pickles, chopped
- Kosher salt, to taste
- 2 freshly ground black pepper, to taste
- maple-candied bacon, optional as garnish (recipe in Occasions, page 48)
- paprika, optional as garnish
Instructions
- Slice the eggs in half lengthwise. Pop the yellow yolks into a small bowl and mash with a fork until fine.
- Add in the Durkee® sauce, mayonnaise, mustard, and pickles. Stir well until it is completely blended. Add more mayonnaise and pickles, if needed, add salt and pepper, to taste.
- Using a piping bag or a teaspoon, fill each egg-white half with the egg yolk mixture.
- Cover and store in the refrigerator until ready to eat.
- Before serving, top with candied bacon, and paprika if using.
- TIP: You may need to add more mayonnaise, mustard or Durkee sauce, as needed.