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Hot Texas Deviled Eggs

by on April 19, 2011 in Appetizers April 19, 2011 Appetizers
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Spicing up a traditional appetizer!

Ingredients

  • 6 whole Large Eggs
  • ¼ cups Light Mayonnaise
  • ¼ cups Light Cream Cheese
  • 1 Tablespoon Yellow Mustard
  • ⅛ cups Dill Pickle Juice
  • 1 Tablespoon Texas Pete Sauce
  • 1 dash Cayenne Pepper

Preparation

Boil eggs for 15 minutes. Let cool or cold shock. Peel eggs shells off, rinse and cut lengthwise. Scoop our yolk into a small bowl. Set egg whites on a tray or plate. Add mayonaise, cream cheese, mustard, pickle juice and hot sauce in the bowl and mix until creamy. You don’t want it lumpy. Scoop yolk mixture into egg whites and dash each egg with cayenne pepper. If you want to kick it up a notch, add more hot sauce to the yolk mixture.

Serve cold.

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2 Reviews

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ugachaka on 6.15.2013

Delicious! I used Chaloula hot sauce because that is what I had on hand. I used a mini ice-cream scoop to put the mixture back in to the whites. I’ll be making these again for sure!

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helmstetler on 4.22.2011

This was delicious! I love Texas Pete Hot Sauce!

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