Brunch is Ready!

See this lovely deviled eggs serving platter? Let’s fill it!

Deviled Eggs

First, we need fresh eggs. So stop by the Denville Farmers’ Market for fresh eggs to hard boil for our recipe.

12 Hard boiled eggs

4 t mayonnaise

2 t butter

2 t mustard

2 t sweet pickle juice

Pinch of sugar

Salt and Pepper to taste

Few shakes of Tabasco Sauce

Paprika for dusting

Place eggs in a single layer in a saucepan. Cover with enough water that there’s 1 1/2 inches of water above the eggs. Boil for 9-12 minutes. Remove from heat and leave covered for 15 minutes. Rinse under cold water for 1 minute.

Remove eggs from shells.

Slice the eggs in half lengthwise. Remove yolks to a mixing boil. Place eggs in the dimples of Times Tin Cups International Deviled Egg Platter.

Mash the yolks into a fine crumble using a fork in the mixing bowl. Fold in the mayonnaise, butter, sugar, mustard, pickle juice, Salt and Pepper, Tabasco and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Dust with paprika

Buy the platter. Make the deviled egg recipe. Take a picture. Send it to us! We will feature it here!

Enjoy!