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 
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
Hank Rub
Garnishes
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.