Creamy Deviled Eggs

SAUCE USED : Honey Cilantro

• Large eggs (6)
• Fuse Honey Cilantro Sauce (2 tbs)

Garnish: 1 sprig of chives or scallions. Pinch of paprika

1. Bring a pot of water to a full boil.
2. Lower to medium-high heat, and continue cooking for 10 minutes.
3. Cool in ice bath and peel eggs.
4. Cut vertically and scoop out egg yolks.
5. Mix in 2 tablespoons of honey cilantro with egg yolks.
6. Pipe yolk back into egg white shells (or use butter knife to spread yolk mixture)
7. Garnish with a sprinkle of paprika and thin sliver of green chives or scallions (optional).
8. Serve immediately or wrap tightly/refrigerate.