Deviled Eggs With Milk Thistle Oil

Jun 30, 2022

Deviled Eggs with Milk Thistle Oil

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Hard boil eggs by placing in a stock pot with cold water and 1 Tbsp. white vinegar. Bring to boil. Remove from heat and let stand in hot water for 13 minutes.
Run eggs under cold water to stop the cooking process; peel when cold.
Slice eggs in half lengthwise and scoop out the yokes into a bowl.
Smash yolks with a fork.
Add mayonnaise, mustards, apple cider vinegar, Pepper Salt, Turmeric Powder, and Milk Thistle Oil. Combine until smooth.
Using a pastry bag, pipe the filling into the egg whites.
Garnish with paprika, bacon bits and chives.

If you do not have a pastry bag, you can create your own:

• With a quart-size ziplock bag, scoop the filling into the bag.

• Work it into one of the bottom two corners

• Twist the top half of the bag until it is taut.

• Snip a small tip off the bottom corner of the bag.

• Use your hand to squeeze the filling out in steady strokes.