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. :-)
3 Tbsppeach salsa (i used my peach habanero basil jam)
6 largehard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1 tspdijon mustard
2 tsppeach jam
1/4 tsphabanero powder
·salt and black pepper to taste
How to Make The Devil Went Down To Georgia - Deviled Eggs
- Place 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