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Silver Spring Jalapeno Mustard -- 9.5 oz

Silver Spring Jalapeno Mustard
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Silver Spring Jalapeno Mustard -- 9.5 oz

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Silver Spring Jalapeno Mustard Description

  • Since 1929
  • All Natural
  • Tangy & Spicy
  • Add Heat to Burgers, Hot Dogs and Deviled Eggs
  • Perk up the flavor of your favorite foods.
  • Gluten Free
  • Kosher


Shake well and remove inner seal.
Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 tsp. (5 g)
Servings per Container: 53
Amount Per Serving% Daily Value
Total Fat0 g0%
Sodium80 mg3%
Total Carbohydrate0 g0%
Protein0 g
Vitamin C2%
Other Ingredients: Vinegar, water, mustard seed, salt, jalapeno peppers, spices, turmeric, fruit & vegetable juice for color, ascorbic acid.

Refrigerate after opening.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Key Lime Avocado Deviled Eggs

Avocado is accepted in anything you want to eat. Whether you’re taking a break with tortilla chips or blending a super-green breakfast smoothie, it pays to have a few avocados lying around. To your credit, though, you’ve exhausted nearly every possible use for the fatty fruit. So it’s time to turn things around – literally. Instead of baking eggs inside an avocado, this recipe puts the avocado inside the eggs. The not-so-traditional deviled eggs are strategically combined with lime juice and shredded coconut to create a palette portfolio worthy of seconds and thirds. If you’re going to spend your calories on finger food, these tangy two-biters are a smart choice.  

Avocado Deviled Eggs on Serving Platter with Bowl of Limes #appetizers |


9 eggs
¾ avocado, peeled and diced
1-2 Tbsp. Dijon mustard or jalapeno mustard (for a slight kick)
½ Tsp. apple cider vinegar
½ tsp. Himalayan pink salt
½ tsp. black pepper
Juice of ½ lime, plus zest
Shredded unsweetened coconut (optional)


  1. Add eggs to medium or large pot over high heat. Fill pot with water so there’s about an inch or two of water above the eggs.
  2. Bring water to a full, rolling boil. Once boiling, turn off heat and let simmer for 10-15 minutes. Keep pot over the eye, but turn off heat or turn down to low.
  3. Drain eggs. Using rubberized tongs, immediately move eggs to a bowl filled with ice water. Let sit for about 15 minutes.
  4. Peel eggs, rinse off (to remove any shell fragments) and slice in half lengthwise.
  5. Scoop out cooked yolk of each egg half and add to medium-size mixing bowl. Set aside egg white until ready to fill. Repeat with all 9 eggs (or 18 egg halves).
  6. To egg yolks, add diced avocado, mustard, vinegar, salt, pepper and lime juice. Using a fork, mash until mixture is well combined. Note: if you’re adding shredded coconut, do that now and stir until fully incorporated.
  7. Using a small spoon, fill each egg white with about a tablespoon of avocado mixture. Top with coconut and lime zest, if desired.

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