Serve deviled eggs with slightly spicy flavors.
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12 large Land O Lakes® Eggs, hard-cooked, peeled, cooled
1/2 cup sour cream
1 (4-ounce) can chopped fire roasted green chiles, drained
1 teaspoon Dijon-style mustard
1/4 teaspoon ground cumin
1/4 teaspoon freshly grated lime zest
1/4 teaspoon salt
8 drops hot pepper sauce
Mash egg yolks with fork. Add all remaining ingredients, mix well.
Spoon mixture evenly into egg whites. Cover; refrigerate until serving time or up to 24 hours.
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
For brunches, potlucks and picnics deviled eggs are a classic. But classic doesn’t have to mean boring. Dress them up with shrimp or bacon, or kick up the flavor with salsa or spice.