Mean Jean’s Jazzed Up Deviled Eggs
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise
1/2 to1teaspoon Mean Jean’s White Wine Mustard
1/8 teaspoon salt
1/8 teaspoon pepper
· Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, Mean Jean’s Mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Mean Jean’s Vinaigrette
¼ c White Wine or Balsamic Vinegar
1 T Mean Jean Mustard- any flavor is great!
¼ tsp salt
½ tsp pepper
¾ c Extra Virgin Olive Oil
Whisk together all ingredients expect the EVOO. Slowly add the EVOO whisking until emulsified.
Add ¼ c chopped scallions (optional)
Makes 1 cup
Mean Jean’s Egg Salad Toasties
6 eggs, hard cooked, peeled, chopped
1/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon Mean Jean’s White Wine Mustard
1/2 teaspoon celery seed
1/4 cup scallions, thinly sliced
1 load French or Italian bread, sliced
2 Tablespoons extra-virgin olive oil
Salt and pepper (to taste)
1. Preheat oven to 400 degrees F. Brush one side of bread slices with olive oil. Arrange on cookie sheet. Bake 8 to 10 minutes or until toasted.
2. In a large mixing bowl, add the sour cream, mayonnaise, Mean Jean’s Mustard, and celery seed- mix to combine. Add the chopped eggs and scallions, fold into mixture and season with salt and pepper.
3. Serve on toasted bread slices. Garnish with more scallions or parsley, if desired.
Mean Jean White Wine Mustard is great as a glaze on Salmon or White Fish- spread on a layer and then grill as usual!
Try Mean Jean Original Mustard as a dip with your Deep Fried Cheese Curds!