© The French’s Food Company LLC
Fiery Deviled Eggs Fiery Deviled Eggs Makes: 12.00 servings 12 large eggs 1 Tbsp. vinegar 1 lettuce leaves 3 Tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce 2 Tbsp. mayonnaise 2 Tbsp. sour cream 1/2 cup Minced celery 1/4 cup minced red onion 1/4 tsp. garlic powder Tip: Filling may be piped into whites through large star-shaped pastry tip inserted into corner of plastic bag.
24 200

Fiery Deviled Eggs

Makes: 12 servings
Prep Time: 40 min
Cook Time: 20 min
User Rating:

Ingredients

  • 12 large eggsroom temperature
  • 1 Tbsp. vinegar
  • 1 lettuce leaves
  • 3 Tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • 1/2 cup Minced celery
  • 1/4 cup minced red onion
  • 1/4 tsp. garlic powder

Directions

PLACE eggs in a single layer in bottom of large saucepan; cover with water. Add vinegar to water. Bring to a full boil. Immediately remove from heat. Cover; let stand 15 minutes. Drain eggs and rinse with cold water. Set eggs in a bowl of ice water; cool.

TO peel eggs, tap against side of counter. Gently remove shells, holding egg under running water. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a lettuce-lined platter.

TO make Filling, add Frank's RedHot Sauce, mayonnaise and sour cream to egg yolks in bowl; Mix until well blended and creamy. Stir in celery, onion and garlic powder; mix well. Spoon about 1 tablespoon filling into each egg white. Garnish with parsley, capers or caviar, if desired. Cover with plastic wrap; refrigerate 30 minutes before serving.

- Tips

Tip: Filling may be piped into whites through large star-shaped pastry tip inserted into corner of plastic bag.

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Fiery Deviled Eggs

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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