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6 boiled eggs, cold, peeled
1/8 teaspoon black pepper
1/4 teaspoon pink salt
4 tablespoons mayonnaise
1 tablespoon Tailgaters Beer Mustard (pick from Original, Garlic or Spicy)
1 tablespoon Bourbon Barrel Smoked Paprika
2 teaspoons Parsley flakes
Cut eggs into halves long ways.
Remove yolks and mash until in small crumbles.
Add salt, mayonnaise and Tailgaters Beer Mustard, then mix well, until everything is smooth and combined.
Fill a pastry bag with the mixture (or a ziplock baggy with one corner cut off) and use it to fill the egg whites with your yolk and mustard blend.
Chill for 30 minutes
Sprinkle a generous amount of paprika on each and garnish with parsley and serve.
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