Deviled Eggs Recipe

Time30m

Serves5

5 hard boiled egg halves filled with creamy, smoked yolks, Freemason mustard, mayo, house pickle juice and topped with MS caviar and candied bacon.

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Ingredients

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1
Hard Boil the Eggs
Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes. After 12 minutes, transfer the eggs to an ice bath to cool for at least 5 minutes.

2
Prepare the Filling
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the mayonnaise, Freemason mustard, house pickle juice, smoked paprika, salt, and black pepper to the yolks. Mash and mix until smooth and creamy.

3
Assemble the Deviled Eggs
Spoon or pipe the yolk mixture back into the egg whites. Top each filled egg half with a dollop of MS caviar. Cut the candied bacon into small pieces and sprinkle on top of the eggs.