Pink Pepperberry Deviled Eggs
Festive and simple, these devilishly lovely eggs belong on your holiday table.Ã‚Â Pink Pepperberries add a sweet heat andÃ‚Â Vinegar Powder a tangy zing.Ã‚Â A sprinkle ofÃ‚Â Sweet Onion Sugar makes them a treat!
¼ tsp. Vinegar Powder
1 tsp. Mustard - Yellow Ground
½ tsp. Fleur de Sel Sea Salt
1 Tbsp. Sweet Onion Sugar
½ cup mayonnaise
SLICE eggs in half the long way. With each egg, tug gently on the white part to loosen the yolk.
REMOVE yolks to a bowl. Mix in mayonnaise, half of the Pink Pepperberries, Vinegar Powder, Mustard - Yellow Ground, and Fleur de Sel Sea Salt.
SPOON yolk mixture back into eggs.
SPRINKLE with remaining Pink Pepperberries and Sweet Onion Sugar.
SERVE room temperature or chilled.
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