RedBeards Deviled Eggs

12Eggs
¾ cupMayonnaise
3 tablespoonsRedBeards Fire Roasted Jalapeņo Hot Sauce
To tasteSalt and ground pepper
RedBeards Dry Rub No. 8

 

Place eggs in a single layer in a saucepan and cover with enough water to 1-1/2 inches of water above the eggs.

Heat on high, bring to a boil, and remove from heat. Leave covered for 8-10 minutes.

Remove eggs from saucepan and place in ice bath for 5 minutes.

Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

Mash the yolks into a fine crumble using a fork. Add mayonnaise, RedBeards, salt and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. You can also place the filling into a piping bag for a pretty, swirled finished look.

Sprinkle with RedBeards Dry Rub No. 8 and serve.


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