Photo by Keith Lanpher

8-10 Servings

  • 12 hardboiled eggs
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons yellow mustard
  • ¼ teaspoon dry mustard
  • 1 tablespoon mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large jalapeño pepper
  • seeded and minced
  • 1 large rib of celery minced
  • ½ cup minced red onion
  • Paprika mixed with chili powder to dust the tops
  • Optional: 4-ounce jar Sunburst Carolina Rainbow Smoked Trout Caviar
  1. Halve the eggs lengthwise and remove the yolks to a mixing bowl. If any whites break, add them to the yolks. Mash the yolks with a fork, then stir in the vinegar, mustards, mayonnaise, salt, and pepper. The filling will be dry. I prefer this, but if you don’t, add a little more mayonnaise.
  2. Fold in the minced vegetables. Refill the whites with this mixture.
  3. Dust with the paprika-chili powder blend. For a real crowd pleaser, top each egg with a spoonful of Carolina Sunburst Trout Caviar.


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