Tomahawk Devilled Eggs with Cucumber Salad
An Asian spin coupled with our Tomahawk spice makes these eggs a must try!
Ingredients
Deviled Eggs
- 6 Eggs
- 1/4 cup Mayonnaise
- 1/2 tsp Warriors Tomahawk Blend
- 1 tbsp Finely chopped ginger
- 2 tbsp Chopped chives
- 1 tbsp Softened butter
- Salt & Pepper
Cucumber Salad
- 1 Seedless cucumber
- 1 tbsp Soy Sauce
- 2 tbsp Season Rice Vinegar
- 1/2 tsp Warriors Tomahawk Blend or to taste
- 2 tbsp Chopped Chives
Instructions
Boil the Eggs
- To start, boil the eggs. The perfect hard boiled eggs are easy to make but they can also quickly take a turn for the worst. The biggest mistake I think people make is boiling the water first. I fill a pot with cold water, one inch above the eggs. Then I add a teaspoon of baking soda which raises the ph level making the eggs easier to peel. Once the water is boiling, cover the pot and turn off the heat for 10 minutes then dunk them in an ice bath.
Devil the Eggs
- Cut eggs in half lengthwise and carefully scoop the yolks into a small bowl, reserving the whites on a plate. Mash the eggs.
- Stir in mayonnaise, Tomahawk seasoning, ginger, butter, chives and season with salt and pepper. Trust me on the butter; it adds a very nice creamy texture to the eggs.
- Place yolk mixture in a piping bag and pipe filling back into whites.
- Cover and chill for at least one hour or until ready to serve.
Cucumber Salad
- Slice cucumbers with a mandolin. The thinner the better.
- Bring a pot of water to a boil, add the cucumbers and return the water to a boil and immediately drain them.
- Add the cucumbers to an ice bath to stop the cooking process then drain and let sit for 30 minutes.
- Stir soy sauce, rice vinegar and Tomahawk seasoning together in a bowl. Pour mixture over the cucumbers and toss to coat.
- Place the cucumbers on a platter or divide between individual serving plates and top with the deviled eggs. Sprinkle with chives.
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