Directions
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Fill a deep pot a little over half way with water, and bring the water to a boil. Once the water is boiling add all 12 eggs and let sit in the boiling water for 15 minutes. After the 15 minutes, turn off the heat and let the eggs cool down.
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Once the eggs are cooled down, peel the eggs and make sure to remove all of the shell.
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Slice the hard-boiled eggs in half and place the yolks in a bowl and the halves on a plate.
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In the bowl with the yolks, add the Dukes mayo, the mustard, the diced pickles and the Cubano seasoning. Mix all of these well until they are fully incorporated. (The amount of mayo and mustard can be adjusted depending on the preferred consistency of the mixture.)
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Add the mixture to the egg halves and place them back on the plate. Sprinkle the tops of the eggs with Cubano seasoning.
Recipe Note
Here are some alternatives to the Cubano recipe that we tried that were a hit!
Follow the same steps in the directions above, but use the ingredients listed below.
Nashville Deviled Eggs:
- 12 Hard Boiled Eggs
- 3/4 Cup Dukes Mayo
- 1/2 Cup One Legged Chicken
- 16 Dill Pickle Chips (Diced)
- 1 Cup Nashville Seasoning (¾ Cup for the mixture, ¼ Cup for the topping)
Everything Bagel Deviled Eggs
- 12 Hard Boiled Eggs
- 3/4 Cup Dukes Mayo
- 1/2 Cup Mustard
- 1 Cup Everything Bagel Seasoning (1/2 Cup for the mixture, 1/2 Cup for the topping)
- 1 Avacado (thinly sliced for the topping)
Lanes Signature Deviled Egg
- 12 Hard Boiled Eggs
- 3/4 Cup Dukes Mayo
- 1/2 Southbound Sauce
- 1/4 Cup Signature Seasoning (for the mixture)
- 1/4 Cup Smoked Paprika Essential Spice (for the topping)
