Great Canadian Search Engine

Custom Search

Thursday, May 13, 2010

New Twist on Devilled Eggs from Bicks

image devilled eggs made with Bick's pickles
Found this new version on Bicks pickles while entering their contest to win a
Trip to LA.
My devilled eggs would never come out of the shell. Then a member of our women’s church group gave me this great tip – don’t use fresh eggs to make devilled eggs – they’re too hard to peel.

Bick's Deviled Eggs

Preparation: 10 minutes
Makes: 16 appetizers
Ingredients:
8 hard boiled eggs
¼ cup (50 mL) mayonnaise
¼ cup (50 mL) Bick’s® Mini Crunch'ems - Garlic, finely chopped
1 tsp (5 mL) dijon mustard
salt, black and cayenne peppers to taste
Method:
1. Cut eggs in half lengthwise.
2. Remove yolks and mash and place in a separate bowl. Stir in remaining ingredients. Mix well.
3. Refill egg white halves with yolk mixture.
Tip:
1. Sprinkle eggs with paprika and garnish with a sliver of BICK’S Mini Crunch’ems Pickles.
Sounds yummy! What do you think? Rate their recipe HERE

No comments:

Post a Comment

Thank you for your delicious comment. Family friendly comments and links will be posted after editing.

Leave your email if you'd like a reply.(It won't be published.)

Like this Recipe? Get a Free Subscription!

Enter your email address:

Delivered by FeedBurner

Related Posts Plugin for WordPress, Blogger...

Recent Posts