Sassy Deviled Eggs
Makes: 24 servings
Cook: 12 minutes
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®
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.