Disclosure: I received product to sample from True Made Foods. All opinions are my own.
What’s a picnic, barbecue, or cookout without deviled eggs? A boring one! Spice up your next get together with these tasty Veracha deviled eggs!
As in Veracha hot sauce.
As in a delectable hot sauce made with tomatoes, spinach, carrots, and butternut squash that provides a healthy (literally!) dose of heat and flavor to anything you add it to.
You know … that Veracha.
#CookoutWeek sponsor True Made Foods recently sent me a pack of the three sauces they make — ketchup, BBQ sauce, and Veracha hot sauce — to use in a #CookoutWeek recipe. While I loved them all, you know I picked Veracha to experiment with first … I love anything spicy!
And I love the philosophy behind True Made Foods too.
They use fresh vegetables to naturally sweeten their products, which drastically cuts back on added sugar … providing you with a tasty, healthy alternative. That’s a win in my book. Another win? True Made Foods is founded by veterans. Yep … boom.
While there are a million things you could do with Veracha, I knew right away what I wanted to make with it.
Deviled eggs are one of my favorite things to serve at a barbecue. The creaminess of the egg yolk filling combined with the cool egg white cup helps cut through the finger-licking fattiness — and I mean fattiness in the best way possible — of grilled ribs, brisket, or pork steak … and when you spice up deviled eggs ever so slightly with a shot of Veracha, you have the perfect complement to your favorite barbecued meat.
I think this calls for a mic drop.
- 6 eggs
- 2 tablespoons kosher salt
- ¼ cup garlic mayonnaise
- 1 tablespoon Veracha hot sauce
- ¼ teaspoon salt
- Freshly ground black pepper
- Smoked paprika for garnish
- Place the eggs in a single layer in a saucepan, and cover completely with at least two inches of cold water. Add the 2 tablespoons kosher salt to the water.
- Heat the saucepan over medium heat, watching closely until the water just starts to boil. Turn off the heat, cover the saucepan, then leave on the hot burner for 13 minutes.
- Drain the eggs immediately, then fill the saucepan with cold water. When the eggs are just cool enough to handle, tap each egg around its circumference on the side of the pan, then peel.
- Slice the peeled eggs in half lengthwise, and carefully remove the yolks.
- In a small bowl, mash the yolks with the mayonnaise and Veracha hot sauce. Season with salt and pepper, then stir to thoroughly combine. Spoon or pipe the egg yolk mixture into the egg whites. Garnish with smoked paprika (if desired).