Honey Mustard Deviled Eggs

Honey is an organic, natural sugar alternative with no additives and it is easy on the stomach, adapts to all cooking processes, and shelve life is indefinite. 

Honey is old, dating back to 2100 B.C. where it was mentioned in Sumerian and Babylonian cuneiform writings, the Hittite code, and the sacred writing of India and Egypt. It is presumably older than that.

Its name comes from the English hunig, and it was the first and most widespread sweetener used by man.

Honey was valued highly and often used as a form of currency, tribute, or offering. In the 11th century A.D., German peasants paid their feudal lords in honey and beeswax.

Experts argue whether the honeybee is native to the America, conquering Spaniards in 1600 A.D. found native Mexicans and Central Americans had already developed beekeeping methods to produce honey.

Bees worked hard pollinating fruits, legumes, vegetables and other types of food producing plants in the course of their business of honey production.

Did you know? Honeybees must tap over two million flowers to make one pound of honey. Bees fly a distance equal to more than three times around the world. The average working bee will make only one twelfth of a teaspoon of honey during its lifetime.

Research Source: About Home Cooking

 

Just a few ingredients come together in this honey mustard deviled eggs. Easy appetizer.

Honey Mustard Deviled Eggs

Copyrighted 2014, Christine’s Pantry. All rights reserved.

Ingredients:

6 eggs, hard boil and peeled

salt, to taste

1 teaspoon honey mustard

1/4 cup light mayonnaise

garnish with black pepper and parsley

Directions:

Remove shells from eggs. Halve eggs lengthwise, and remove yolks from eggs, place in a bowl. Mash yolks with a fork, and add salt, honey mustard and mayonnaise, mix well.

Lightly spoon mixture into egg white halves. Sprinkle with black pepper and parsley. Serve immediately or place in the refrigerator until ready to serve. Enjoy!