Pat Heavey is a born and raised Buffalonian, now residing in Conway, South Carolina. He clearly states he is not a chef or a cook by any means... he just likes good deviled eggs.
Now 70 years old, Heavey still orders Weber's by the case regularly every year. He used to work on Louisiana back in the 1960s across the street from the Weber's "Pickle Plant." To this day, he still remembers the smell of the best pickles in the world.
Later on in the 1970s, Heavey went oversees... but that didn't stop him from getting Buffalo's gold. His grandmother began sending him care packages stocked full of Weber's. Where ever he moved, one of his relatives always made sure to fill his cabinet with Weber's. Since the internet became widespread, Heavey began ordering on his own, but not just for himself. He now orders for family, friends, and even extra jars to take to local restaurants. You might want to thank him for getting Weber's near you!
Through Pat alone, Weber's has been carried to Washington, Arizona, Nevada, Florida, Arkansas, South Carolina, Texas, Hawaii, Germany, Afghanistan, Australia, and New Zealand.
In all seriousness we cannot thank Pat Heavey enough. Fans like him are the real reason we are able to make the best mustard in the world... and for it to be enjoyed the world over is a huge honor!
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Yield: 12 servings
Category: Deviled Eggs
Ingredients
- 12 eggs
- 1/2 cup mayonnaise
- 1/3 cup diced bread and butter pickles
- 1 cup diced red onion
- 3 tablespoons sweet chili sauce
- 2/3 cup Weber's Brand Horseradish Mustard
- 1 tablespoon prepared horseradish
- Garnish with paprika
For Added Spice
- 1 tablespoon hot sauce
- Garnish with cayenne
Directions
Place eggs in large sauce pan, cover with water, and place pan on high heat. Bring water to a boil, turn off heat, cover sauce pan with lid, and let eggs rest for 10-12 minutes.
Remove eggs from sauce pan and place in ice bath for 15 minutes. Gently crack, peel, and discard egg shells. Slice each egg lengthwise and place on platter. Remove and transfer yolks into medium mixing bowl.
Mash egg yolks with fork and add mayonnaise, bread and butter pickles, white onion, sweet chili sauce, Weber's Brand Horseradish Mustard, and prepared horseradish. Stir ingredients together.
Using a spoon or pastry bag, generously fill egg halves with yolk mixture. garnish with paprika and enjoy deviled eggs Weber's style!
"Growing old is inevitable, growing up... AIN'T GONNA HAPPEN!"
Pat Heavey
1 comment
We’ve had Weber’s in our house here in Ohio since 1980 and my husband’s family introduced me to it when still in the Buffalo area in the 70’s. After using up the last precious drop in the bottle we’d brought from our home there, we’ve been ordering it on-line and eagerly look forward to each delivery. We both really enjoy the newest flavors Hot Garlic and Jalapeno as well as the regular Horseradish. Will have to try Pat’s Deviled Egg recipe; might add some of the Jalapeno mustard instead of the hot sauce. We’ll certainly try it both ways or maybe three ways. Can’t forget the Hot Garlic!