Spicy Deviled Eggs

Spicy Deviled Eggs

raw material

12 servings

• 12 large eggs, hard-boiled and peeled
• ¼ cup mayonnaise (60 g)
• 1 tablespoon butter, room temperature
• 1 tablespoon yellow mustard
• 2 teaspoons pickle juice
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons Frank’s Red Hot® Sauce
• 2 tablespoons chives, chopped, for garnish

Nutritional Information

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• Calories 135
• Fat 10g
• Carbohydrate 1g
• Fiber 0g
• sugar 0g
• 8g protein

An estimate based on a serving size.

Prepare

1. Cut the eggs in half lengthwise and scoop the yolks into a medium bowl. Add mayonnaise, butter, yellow mustard, pickle juice, sugar, salt, pepper, and Frank’s RedHot® and toss to combine.
2. Transfer the filling to a zippered plastic bag and cut a 1/4-inch wide opening from one of the corners.
3. Put the egg whites on a plate. Pipe the infill into the white sod. Chill in the refrigerator until ready to serve and garnish with chopped chives.
4. enjoy!