In going with my theme of the week and using my new jar of ginger paste, I prepared these deviled eggs with ginger and honey and topped their little selves off with a slice of green onion. It was the perfect combination of flavors!
6 eggs – hard boiled (I only had six left in my carton so double the recipe for a dozen)
1 tbs ginger paste or fresh grated ginger
1 tbs honey
dash of pepper
1 tsp white vinegar
2 tbs mayo
2 tbs stoneground mustard
1 green onion (or part of one depending on how many eggs you are making – chopped thin
To hard boil your eggs, put enough water in a sauce pan to cover the eggs completely. Once the water is boiling, carefully drop in the eggs and boil for 15 minutes. Then let them cool, peel them then cut them in half, retaining the yolks in a separate bowl.
To prepare the yolks, crush them with a fork and mix in the mayo and mustard first, then add the vinegar, stirring until smooth. Then combine the ginger and honey with the mixture and sprinkle with pepper. Using a spoon, spoon in a scoop of the yolk mix into the center of your halved egg whites. Top each with a slice of green onion for the perfect finish!
A slightly sweeter version of my classic deviled eggs, I paired these as a side with dinner and plan on making them for my next party!