Retro Deviled Eggs

It’s not a successful spring brunch without deviled eggs. This recipe uses a dash of Pure Lemon Extract and a sprinkle of Madagascar Bourbon Pure Vanilla Powder, both complimenting the richness of the yolk.

Ingredients

Directions

Cut eggs in half lengthwise. Remove yolks and place in a medium mixing bowl, then mash yolks with a fork. Add mayonnaise, mustard, horseradish, Lemon Extract and salt; stir to combine.

Spoon egg filling into a pastry bag fitted with your favorite star tip. Pipe filling into egg white halves. Combine paprika and Vanilla Powder and evenly sprinkle over deviled eggs. Serve chilled.

Directions

Cut eggs in half lengthwise. Remove yolks and place in a medium mixing bowl, then mash yolks with a fork. Add mayonnaise, mustard, horseradish, Lemon Extract and salt; stir to combine.

Spoon egg filling into a pastry bag fitted with your favorite star tip. Pipe filling into egg white halves. Combine paprika and Vanilla Powder and evenly sprinkle over deviled eggs. Serve chilled.

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey yield icon

    2dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Powder 2.5oz

Madagascar Bourbon Pure Vanilla Powder

Pure Lemon Extract 4oz

Pure Lemon Extract