Hot mustard and two peppers make these deviled eggs a really spicy recipe.
6 large Land O Lakes® Eggs hard-cooked, peeled, cooled
1/4 cup mayonnaise
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons sweet hot mustard
1/2 teaspoon hot pepper sauce
1/4 cup chopped green onions
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
Mash yolks with fork Add all remaining ingredients except green onions; mix well. Stir in green onions.
Place egg yolk mixture into pastry bag fitted with metal tip.
Pipe mixture evenly into egg white halves.Cover; refrigerate until serving time or up to 24 hours.
Explore reviews fromour online community
Start your celebration with these little bites that pack big flavors, from sweet and spicy wings to creamy deviled eggs and our bite-sized take on chicken and waffles.
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.