Deviled Eggs- Two Ways

HANK’S DEVILED EGGS

INGREDIENTS

5 Large Eggs- boiled, peeled, and chilled
⅛ c mayo
1 tbl dijon
1.5 tsp Hank Sauce- choose your favorite!
Dash of garlic and onion powders
Salt and pepper to taste 
Spicy Hank Rub
Cilantro for garnish

 PREPARATIONS

1. Cut eggs in half and scoop out yolks into a medium bowl. 
2. In a separate small bowl mix together mayo, dijon, Hank Sauce, garlic and onion powders. Add mayo mixture to the yolks one tablespoon at a time until desired consistency is acquired. Season with salt and pepper and transfer to a piping bag. 
3. Place eggs onto your serving plate and pipe filling into each egg.
4. Top with a sprinkle of Spicy Hank Rub and cilantro, serve cold.

BLOODY HANK DEVILED EGGS

INGREDIENTS

5 Large Eggs- boiled, peeled, and chilled
⅛ c. mayo 
½ tbsp. tomato paste 
½ tbsp. horseradish 
1 tsp. of lemon juice
1.5 tsp. Herb Infused 
½ tsp. celery seed 
Salt and pepper to taste
Spicy Hank Rub
Garnish
Cornichons- sliced into coins
Celery leaves

PREPARATIONS

1. Cut eggs in half and scoop out yolks into a medium bowl. 
2. In a separate small bowl mix together mayo, tomato paste, horseradish, lemon juice, Hank Sauce, and celery seed. Add mayo mixture to the yolks one tablespoon at a time until desired consistency is acquired. Season with salt and pepper and transfer to a piping bag. 
3. Place Spicy Hank Rub on a small plate and press cut side of eggs into seasoning. Place eggs onto your serving plate and pipe filling onto each egg.
4. Top with a cornichon slice and celery leaves, serve cold.