Maple Ancho Deviled Eggs: Carrie Bonnell cooks with Catskill Provisions
Carrie Bonnell came over to show us some outstanding recipes using our Cocktail Rimmers that double as seasonings. Her first recipe uses our Maple Ancho flavor.
Maple Ancho Deviled Eggs
by Carrie Bonnell
- 1/2 dozen eggs
- 2 tbsp mascarpone
- 3 tbsp mayo
- 1 tbsp cream cheese
- splash of white wine vinegar
- small handful of freshly chopped chives
- 2 tbsp Catskill Provisions Maple Ancho Cocktail Rimmer
*Serves 6 as an appetizer or passed hors d’oeuvre
Fill a medium sauce pan with water until the eggs are covered. Salt the water until it tastes like the ocean. Bring to a boil.
The moment it boils, cover, turn off heat and let rest for exactly 11-12 minutes. CHEF’S NOTE: “This method cooks perfect hard-boiled eggs every time” – Carrie Bonnel
Shock in an ice bath to halt cooking.
An ice bath also makes it easier to peel the shell.
Cut in half and remove yolks into a separate bowl.
Mix together yolk, mascarpone, mayo, cream cheese, a splash of white wine vinegar, and Catskill Provisions Maple Ancho Cocktail Rimmer
Pipe in the mixture back into the egg (pastry bag style or with your hands)
Sprinkle with chives and a pinch more of Maple Ancho for color and flavor.
Serve and Enjoy