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Pastrami Deviled Eggs | Beef Jerky | Pickled Mustard Seeds

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Chef Richard DeShantz utilizes Chipotle Mayo from Sir Kensington's to craft perfect-for-summer deviled eggs. With a twist from a shaving a beef jerky and an infusion of pastrami spices, these unique deviled eggs are delicious, nutritious and intriguing all at the same time. 


For The Deviled Eggs:

12 Whole Eggs

1/2 Cup, Sir Kensington Chipotle Mayo

2 Teaspoons, Dijon Mustard

2 Teaspoons, White Cider Vinegar

1 Teaspoon, Coriander

1 Teaspoon, Paprika

1 Teaspoon, Mustard Seeds (or Mustard Powder)

1 Teaspoon, Black Pepper

1 Teaspoon, Brown Sugar

1 Clove

For Garnish:

3 Tablespoons, Taste Elevated Sweet & Tangy Mustard Seeds

Beef Jerky (The FareTrade Test Kitchen suggests Three Jerks Filet Mignon Jerky!)



For The Deviled Eggs:

1. Cover eggs with water and bring to a boil. Let cook for 1 minute and remove from the heat. Wrap the pan with plastic wrap and set aside for 10 minutes.

2. Peel eggs and slice lengthwise. Reserve the yolks to a small bowl.

3. Place egg whites on a platter and chill.

4. Add all ingreidents in with egg yolks. Put yolk mixture into a piping bag and pipe yolks into egg whites carefully.

5. Garnish with Taste Elevated Sweet & Tangy Mustard Seeds. Shave beef jerky on top. 

Find the artisan ingredients used in this recipe in The Box from Chef Richard DeShantz