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Monday, August 8, 2016

Jay D's Bites: Jay D's Louisiana Molasses Mustard Deviled Eggs

by Chef Aimee Tortorich

Summertime in the South is the perfect time for outdoor celebrations, and what better way to celebrate than to invite your friends over for some superb snackage. These bite-sized beauties are the perfect appetizers for any get together. We took a modern spin on this traditional dish by using a different cooking method than simply boiling the eggs, and adding Jay D’s Louisiana Molasses Mustard to the mix. 

The vibrant flavor with subtle acidity and sweetness will be sure to impress your tummy and your guests. The best thing about this recipe is the versatility. Top your deviled eggs with nothing or everything. The picture below shows the deviled eggs topped with pickled shrimp, pickled mustard seeds and a slice of serrano; but you can top yours with everything from fried crawfish to cracklin'!

Jay D's Molasses Mustard Deviled Eggs:



Jay D's Lousiana Molasses Mustard Deviled Eggs topped with pickled shrimp, pickled mustard seeds and Serrano peppers
Jay D's Lousiana Molasses Mustard Deviled Eggs topped with
pickled shrimp, pickled mustard seeds and Serrano peppers.


makes 12 deviled eggs

12 large eggs
¾ cup of Jay D’s Louisiana Molasses Mustard
1 tsp kosher salt
1 tsp black pepper
1 Tbsp olive oil
1 Tbsp truffle oil
2 Tbsp mayonnaise

Preheat oven to 350 F. 

Separate the egg whites and yolks into two small bowls and set aside.  Spray an 8-inch Pyrex pan with cooking spray and add the egg whites to the pan.  Cover with foil and bake for 20 minutes, or just until whites are set.  Once set, remove from oven and let cool uncovered.

Whisk yolks until smooth.  Coat a nonstick pan with cooking spray and set on medium heat.  Add yolks to pan, stirring until they are set (about 4-5 min). 

Transfer yolks to a food processor and add molasses mustard, salt, pepper, olive oil, truffle oil and mayonnaise.  Pulse until smooth.  If mixture gets too thick, you can always add a little more olive oil until it’s creamy.  Transfer the yolk mixture to a pastry bag with a star-piping tip.


Loosen the egg whites from the Pyrex pan with a spatula gently. Turn the whites over onto a cutting board and cut with a 2 in. ring mold.  Pipe yolks onto whites and garnish with paprika, green onions or anything else you desire.