Spicy Deviled Eggs

These spicy deviled eggs are your favorite hard boiled party treats, with a kick!

INGREDIENTS

12 eggs
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons horseradish
1/4 teaspoon of each, of onion powder paprika, salt, pepper
2 teaspoons Frank’s Red Hot
1/2 teaspoons Worcestershire sauce.

INSTRUCTIONS

Lightly tap each egg on the widest/roundest end (not pointed end) without breaking the shell completely

Take a pot large enough to fit the eggs you’re going to boil, and fill it with enough water to cover the eggs (about 2 inches).

Turn on heat to high. When the water temperature reaches a rolling boil, add the eggs.

Then turn off the heat and cover the eggs and set a timer for 12-13 mins.

Place eggs into an ice water bath (or run under cold water tap) immediately after cooking to cool completely (at least 15-20 minutes).

Peel the hard boiled eggs starting from the crack you made in the bottom of the eggs.

Slice the hard boiled eggs in half crosswise (not lengthwise) and pop out the yolks into a dish. Mash the yolks as best you can, with a fork.

To the dish of mashed yolks, add the mayo, Dijon mustard, horseradish, onion powder, paprika, salt, pepper, Frank’s Red Hot, and Worcestershire sauce.

Mix well together and place into a piping bag or plastic resealable bag. Pipe yolk mixture back into each hard boiled egg cavity.

Top each deviled egg with a sprinkle of paprika, chopped chives, or jalapeno pepper slices.

I’m sure you can make these in advance (maybe even up to overnight), but I have only made them fresh a few hours before an event.