This party classic never goes out of style. Use our base recipe and stir ins to make an updated variation. Or, quarter the amounts and make all 4 like we did! There will be no leftovers, that's for sure.

Stir Ins:

Bacon & Sriracha
Mix in 2 tablespoons Sriracha Sauce and 4 slices crumbled bacon. Top with 6 slices bacon, cut into pieces.
 
Hot Pickle
Mix in 2 tablespoon Tessemae’s Buffalo Sauce and ¼ cup chopped bread and butter pickles. Top with 24 pickle slices.
 
Green Goddess
Mix in 2 tablespoons Tessemae’s Green Goddess and ¼ cup chopped parsley. Top with 24 tarragon leaves.
 
Smoked Salmon
Mix in ¼ cup chopped capers. Top with 4 ounces smoked salmon.

What you need

12 large eggs
3/4 cup Tessemae's Mayonnaise
2 tablespoons Dijon mustard
Mix ins and Toppings

What to do

1. Put the eggs in a large saucepan and cover with cold water by about an inch and bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.
2. Once the eggs are cool, peel and halve them. Put the yolks in a bowl and mash. Stir in the mayonnaise, mustard, and Mix ins. Spoon the yolk mixture into the whites. Top with the topping.

Makes 24