Description
Friends, I would 100% say that deviled eggs are ALWAYS the first thing to go anytime they’re made for a family party. We devour them no matter the season or holiday. Thanks to a bit of cumin, this version is a little smoky, a little crunchy and a whole lot of delicious! Your weekend (or summer!) entertaining needs them!
Ingredients
Scale
- 1 dozen hard boiled eggs
- ½ cup mayonnaise
- ¼ cup yellow mustard
- a nice pinch of garlic salt
- ½ teaspoon Cumin
- about ½ cup toasted pecan pieces (I just toast mine up in a clean, dry skillet)
- about 3 tablespoons of snipped chives
Instructions
- Take each hard boiled egg and split it down the middle. Once split, scoop the inside into a big bowl.
- Once you’ve split all 12 eggs (you’ll have 24 halves), stir all of your other ingredients into the bowl and combine.
- Take a dollop of your mixture and place it back inside each egg half.
- You can either serve them right away or pop them all in the fridge to chill.
Notes
This recipe makes 24 deviled eggs. I must be honest, I typically don’t measure when making these…it’s just a scoop of this, pinch of that, dollop of something else, but I really tried to be exact this time. That being said, always add a little bit more or less if you feel inclined. It’s your deviled egg!