Brisket Deviled Eggs

This recipe is super simple, and if you have a dinner party to attend - or you just want to feel fancy - make these and knock their (or your) socks off! lol

Brisket Deviled Eggs

I prefer my eggs to be jammy in the middle which makes these even more divine to me! Supplies:

• mixing bowl

• spatula

• measuring spoons

• regular spoon

• knife

Recipe:

• Softish boiled eggs (I had 3)

• 1-3tbsp (depending on how creamy you like them!) Butter mayo or regular mayo

• Optional: 1/8tsp minced green onions for added flavour

• Leftover brisket, cooled (I used about 3oz divided to 0.5oz portions - per half)

• Optional: Salt and/or pepper to taste

Instructions:

1. Peel and halve your boiled eggs.

2. Gently remove the egg yolks and add to a bowl.

3. Add mayo and optional green onions. Mix well.

4. Spoon the my mixture carefully into the halved egg whites.

5. Top with brisket and serve up immediately.

Store any leftovers in an airtight container in the fridge for up to 3 days.