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Bertman Original Ball Park Mustard
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Rocco’s Deviled Eggs

Chef Submissions, Side Dishes
Rocco's Deviled Eggs

Ingredients:

  • 6 hard boiled eggs
  • 1 tablespoon + 2 teaspoons Bertman Original Horseradish Sauce
  • 2 tablespoons pickle relish, well-drained
  • 1 teaspoon Bertman Great Lakes Brewing Company Dortmunder Beer Mustard
  • 1/4 teaspoon Morton’s Nature’s seasoning
  • 1/4 teaspoon dried basil

Instructions:

Slice eggs in half lengthwise. Gently remove the cooked yolks and place in bowl. Add horseradish sauce, pickle relish, mustard, seasonings and basil. Stir with a fork to mix well. With a knife, fill egg white hollows with egg yolk mixture into a slight mound. To serve, lightly sprinkle with paprika. Makes 12 deviled eggs.

Submitted by Chef Rocco Whalen – Owner/Founder, Fahrenheit

← Leek and Ballpark Mustard Pie Chicken Sausage-Apple Salad With Caraway Vinaigrette →
Skills

Bertman, Chef Rocco, Chef Submitted, Comfort Food, Deviled Eggs, Fahrenheit, Side Dish

Posted on

September 9, 2020

About Bertman Foods Co.

Bertman Foods Co. produces award winning mustards and horseradish sauce, since 1925. Proudly made in Ohio.

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