I tried to snap a picture before my family and I totally devoured this platter of Sweet Fire Deviled Eggs. We always make a couple dozen of these for Easter dinner. So yummy!
One of the main ingredients is Petals & Potpourri's Sweet Fire Pickles & Peppers (whoa that is lots of P's!) cooked in a bread and butter solution. Hot and sweet! This recipe also includes a Roasted Red Pepper Dip Mix by Wind and Willow. You can pick up both of these Petals & Potpourri specialty foods in our store or online!
The perfect side dish for holiday celebrations, cookouts, and pot lucks. Here is how we do our deviled eggs.
Sweet Fire Deviled Eggs
12 Eggs, hard-boiled
3/4 cup Wind & Willow Roasted Red Pepper Dip Mix
1 cup Sour cream
1 cup Mayonnaise
1/3 cup Sweet Fire Pickles & Peppers, diced
2 tablespoon pickle brine
Sweet Fire Pickles & Peppers
Mix Roasted Red Pepper Dip Mix with sour cream and mayonnaise. Chill 1 to 2 hours, but overnight is better!
Halve eggs lengthwise. Carefully remove yolks. Place yolk in a small bowl and mash with a fork. Add dip mixture, pickles, brine, salt and black pepper. Blend with hand mixer until smooth.
Scoop egg mixture into egg halves.
Garnish with dash of smoked paprika, bacon crumbles, and a slice of pickle & pepper.
Place finished eggs on a bed of lettuce, chill in refrigerator for 2 hours.
Mike & Amber Hinton