Hot mustard and two peppers make these deviled eggs a really spicy recipe.
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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.
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.