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
1 stick minced celery
1 minced red onion
1 grams garlic powder

Preparation Method

  • 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.

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