The Devil Went Down To Georgia - Deviled Eggs
Again, for those who have been reading about my deviled egg adventure will see why I need the practice. This makes the 7th deviled egg recipe I have made from my "Deviled Eggs" cookbook.
P.S. --- make sure you strain your salsa. :-)
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- 3 Tbsp
- peach salsa (i used my peach habanero basil jam)
- 6 large
- hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
- 1/4 c
- 1 tsp
- dijon mustard
- 2 tsp
- peach jam
- 1/4 tsp
- habanero powder
- salt and black pepper to taste
1Place the salsa in a fine-mesh strainer over a bowl to drain well, pressing gently with the back of a spoon to remove excess liquid.
These are the items I used. My own peach habanero salsa, peach jam and chipotle honey lime mustard.
Peach Habanero Basil Freezer Jam