Today’s Recipe: Deviled Eggs

Here’s an appetizer that’s easy to whip up and can be made a few hours even before its served, Deviled Eggs.

Here’s wachunid:

Eggs (hard boiled), mayonnaise, Hunt’s Tomato Pesto & Cheese sauce and dried thyme, salt & pepper to taste.

The traditional deviled eggs use vinegar or mustard to get that tangy taste, but since I was being experimental I used Hunt’s tomato pesto & cheese sauce instead. This was one of the dishes that I was opting to prepare for the Hunt’s Mom-Child Cook Off but opted for the other dishes instead.

Step 1: Boil the eggs and peel off the shell.

Step 2: Scoop off the hard yolk and set aside. Mix in equal part of mayonnaise and Hunt’s Tomato Pesto & Cheese sauce (or you can also use ketchup or mustard). Mash & mix, add salt & pepper to taste.

Top it off with dried thyme leaves and chill it in the refrigerator.

Viola! Deviled Eggs ala Go! Jackie Go! 🙂



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