Our Jalapeno Whiskey is for those that are looking for deep and multilayered flavors in their condiments. The heat is not intense but as Jalapeno peppers are famous for, it is going to make your taste buds take off. The Tennessee whiskey adds a second layer of flavor to create a well-liked experience.
Use to jazz up your sandwiches, salads and burgers. Serve with your charcuterie or cheese boards. Great for dipping sausages or pretzels.
This classic favorite takes a spicy twist when we add our award winning Jalapeno Whiskey Mustard. Top it with a thin slice of fresh jalapeno for crunch or pickled jalapeno for tang.
4 Tbsp mayonnaise
1 Tbsp Jalapeno Whiskey Mustard
Pepper and Himalayan Pink Sea Salt to taste
Paprika for dusting
Pickled jalapenos or thinly sliced fresh jalapeno for garnish
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil, removed from heat and cover for 12 minutes. Remove eggs and cool in refrigerator until ready to use.
Remove shells from eggs and slice in half lengthwise. Separate egg yolks from the eggs, place the yolks in a seperate bowl. Add mayo and mustard to yolks and mash together with a fork until creamy and smooth. Salt and pepper to taste. Using a large star tip (if available) and a reaseable plastic bag, pipe the yolk mixture back into each eggs, enough to fill yolk holes completely. If a star tip is not available pack the mixture into a resealable plastic bag and snip a 1/4 inch hole off the corner. Dust the tops of each egg with a pinch of paprika and top with a slice of fresh or pickled jalapeno.
Refrigerate and serve cold.