Charapita Deviled Eggs

The perfect appetizer to any brunch, especially Mother's Day Brunch. With a little kick of Charapita hot sauce, they aren't your average deviled eggs!

- 1 dozen Eggs, hard boiled
- 1/4 Cup Mayo
- 1/4 Cup Sour Cream
- 1 Tbl Buttermilk
- 2 Tbl Yellow Mustard
- Salt and Pepper To taste
- Smoked Paprika, for garnish
- Fresh Chives, for garnish
- IT SAUCE Pickled Red Onion, for garnish

How to Assemble your Deviled Eggs
1. Cut the hard boiled eggs in half and scoop out the yolks, move to a separate bowl.
2. To your egg yolks, add mayo, charapita, mustard, sour cream, salt and pepper to your eggs and whisk to combine. Slowly add buttermilk until you reach desired toothpaste consistency.
3. Place your egg yolk mixture into a piping bag or large zip lock bag, snipping off one corner.
4. Lay out all of your egg whites and simply pipe your egg yolk mixture into the space where the yolk was.
5. Garnish with Smoked paprika, chives and Pickled Red Onion.
6. Enjoy!

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