Fiery Deviled Eggs
Yield: 12 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
12 large eggs, room temperature
15 ml vinegar
1 lettuce leaves
45 ml Frank's RedHot® Original Cayenne Pepper Sauce
30 ml mayonnaise
30 ml sour cream
50 ml minced celery
50 ml minced red onion
1 ml garlic powder
- 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.
- PEEL eggs. Slice eggs in half lengthwise; remove yolks to
medium bowl. Arrange whites on a platter.
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
15ml filling into each egg white. Garnish with paprika, parsley,
capers or caviar, if desired. Cover with plastic wrap; refrigerate
30 minutes before serving.