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Bartender Kurt Gilbertson
Born and raised in Midwestern Wisconsin, Kurt has an education in Fashion Design and oodles of experience both in management as well as tending bar. Kurt is in his element when the lights are low, the music is thumping and the bar is rocking! He can also cook up a storm like nobody’s business…
He wanted to share his Deviled Egg recipe:
12 hard-boiled eggs (must eat the first one or two to test quality)
Cut six eggs in half and retain the yolk in a separate bowl.
Place halves on a plate.
Blue cheese bit to be placed in each egg (this is to the liking of the creator or about ¼ teaspoon)
In the bowl of retained egg yolks, cut up the remaining whole hard-boiled eggs (there should be about five unless we over tested the quality).
Add the following to the bowl:
One-tablespoon organic mustard
One-cup real mayonnaise
¼ teaspoon celery salt
¼ teaspoon cumin
¼ teaspoon nutmeg
Mix with a Braun mixer until very smooth. Let this mixture mellow, covered, for 30 min in the refrigerator to allow flavors to join.
Put mixture into a plastic bag, clip the corner with a scissors, press the mixture into the corner and squeeze into each egg until filled to your liking.
Grate nutmeg on top of each egg, cover with clear wrap and let sit overnight in the refrigerator.
Oh my they are so yummy and good for us!
