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