Рецепт 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.
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!