Sassy Deviled Eggs

Sassy Deviled Eggs

Ingredients

Makes: 24 servings

Cook: 12 minutes

  •  12  eggs

  •  4  tablespoons mayonnaise, Best Foods®

  •  2  teaspoons yellow mustard, French’s®

  •  2  teaspoons chopped green chiles, rinsed and drained, Dromedary®

  •   Salt and ground black pepper

  •   Hot pepper sauce, Tabasco®

 

Directions

 

Place eggs in a large wide saucepan and cover with cold water. Bring to a boil; reduce heat. Simmer for 12 minutes. Remove eggs. Rinse with cold water, drain, and chill in the refrigerator.

Remove shells from eggs; slice eggs in half lengthwise. Remove egg yolks and place in a medium bowl. Place whites on a separate plate. Add mayonnaise and mustard to egg yolks; mash with a fork until creamy and smooth. Stir in chiles; add salt and black pepper and hot sauce to taste.

Spoon yolk mixture into a large zip-top plastic bag; snip off a corner of the bag. Squeeze yolk mixture out of cut corner of bag into egg whites. Refrigerate eggs. Serve cold.

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