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Deviled Eggs

8 hard-boiled eggs

1/4 cup mayo

1 Tbsp. onion, finely diced

1 tsp. Dijon mustard

1/4 tsp. salt

1 tsp. Halladay's Horseradish Seasoning

Halve eggs lengthwise. Remove yolks; set aside egg whites. Mash together yolks and remaining ingredients and pipe into reserved egg whites.

SIMILAR RECIPES

Smoked Salmon Topped Deviled Eggs

6 large eggs, boiled and peeled

1 tsp. Dijon mustard

1/2 cup mayo

1 tsp. Halladay's Horseradish Seasoning

1 tsp. vinegar

Smoked salmon

Halve eggs lengthwise and remove yolks. Place yolks in small bowl. Mash to combine with mustard, mayo and seasoning; salt and pepper to taste. Spoon into halved eggs. Garnish each egg with small piece of salmon.

Seafood Stuffed Deviled Eggs

6 large eggs, boiled and peeled

1/4 cup mayo

1 tsp. vinegar

1 tsp. yellow mustard

1 tsp. Halladay's Lobster Bisque Seasoning

Couple ounces of small shrimp, crab or lobster

Half eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash to combine with mayo, vinegar, mustard and seasoning. Add salt and pepper to taste. Spoon mixture into halved eggs. Garnish with small shrimp, crab or lobster.

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

6 eggs hard boiled, and peeled

¼ cup mayonnaise

1 tsp white vinegar

2 tsp yellow mustard

½ teaspoon salt

Freshly ground black pepper

1 ½ Tbsp Halladay’s Everything Bagel Seasoning

Slice eggs in half and remove yolks to a bowl. Set aside whites.
Add mayonnaise, mustard, vinegar, salt and pepper to the yolks. Stir with a fork until well combined. Spoon mixture back into egg whites. Sprinkle with everything bagel seasoning. Chill in refrigerator until ready to serve, up to one day in advance.

Dijon-Herb Crusted Salmon

Dijon-Herb Crusted Salmon

1 tsp. red wine vinegar

1/4 cup plain Greek yogurt

2 tsp Halladay's Dilly Herb Seasoning

2 6 oz. salmon fillets skinned

1/2 cup whole wheat panko breadcrumbs

1 Tbsp. canola oil

1 Tbsp. Dijon mustard

Preheat oven to 450˚F. Combine vinegar, yogurt and 1 Tbs. of seasoning; set aside. Arrange fish on a foil lined baking sheet; season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.