Rabbit Hole Distillery
Deviled eggs: a must-have for many a cookouts, outdoor gatherings, Easter brunch - and just about any time you're required to bring a side dish to someone's house. Why not spice up the boring with these bourbon-infused deviled eggs? You will make your mark and be praised for your twist on this spring and summer gathering staple.
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
1.5 – 2 oz Kentucky Straight bourbon Whiskey
1/8 teaspoon cayenne pepper
Place eggs in a pot of salted water.
Bring the water to a boil, and let eggs cook in boiling water (approximately 10 to 15 minutes).
Drain eggs, and let cool (may submerge eggs in ice bath)
Peel eggs and cut eggs in half, lengthwise.
Remove the egg yolks and using a fork, mash them together in a small mixing bowl until no longer clumpy.
Mix in the paprika, mayonnaise, cayenne bourbon and dry mustard.
Spoon mixture into the egg shells, cool and serve.
Note: Sprinkle on a little extra paprika for decor and added flavor. Also, consider using smoked paprika and even adding a jalapeño slice on top for a spicy kick.
Also, if you want to look "fancy" with your eggs, instead of spooning mixture, use an icing bag and decorator tip to squeeze filling into eggs.