Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Classic Deviled Eggs
Deviled eggs must make an appearance at cookouts during the summer, it’s almost an American law! Traditionally called “deviled” because of their spicy filling, this classic side dish is a family favorite. Set your deviled eggs apart this summer with our unique Smoked Spanish Paprika as the garnish.
Level of Difficulty:Easy
Cook Time:15 Minutes
Prep Time:30 Minutes
- 1/2 cup
- 1 tablepsoon
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
ground black pepper
- 1/4 teaspoon
garnish with Smoked Spanish Paprika
Add the eggs to a large soup pot. Pour in enough water to cover the eggs by about an inch or so. Cover and bring to a boil. Boil for 17 minutes.
Drain in a colander and run cool water over the boiled eggs. Gently toss the eggs up and down in the colander to break the shells of the eggs. Peel off the eggs shells and set the eggs aside to cool.
Cut the eggs in half length-wise. Scoop out the cooked yellow centers in to a medium-size bowl. Break up the yolks with a fork until crumbly.
Stir in the mayo, mustard and vinegar until smooth. Add the salt, pepper, dill weed, stir well to combine.
If you choose, fill a decorator with the yolk mixture. Pipe the filling into the whites, being careful not to break them. Otherwise, scoop the filling in to the whites.
Place the filled eggs in to the fridge for at least 30 minutes before serving to let the flavors develop together.