Recipe: Tasty Firey deviled eggs

Recipe: Tasty Firey deviled eggs Delicious, fresh and tasty.

Firey deviled eggs. Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other Deviled eggs win as a healthy snacks or appetizer. They're easy to make, only have a handful of. Fried Deviled Eggs from Delish.com are the ultimate party appetizer.

Options below for how to make yours with either mayo or Greek yogurt.

Easter egg hunts and summer picnic potlucks.

What's so "deviled" about deviled eggs?

You can cook Firey deviled eggs using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Firey deviled eggs

1. It’s 6 of hard boiled eggs.

2. You need 2 tsp of hot sauce.

3. Prepare 1 dash of black pepper.

4. Prepare 2 tbsp of sour cream.

5. It’s 1 dash of ground cayenne pepper.

6. It’s 1/4 tsp of onion salt.

Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the.

Perfect deviled eggs, creamy and a little tangy - classic!

Here's the simplest way to make easy-peel Deviled eggs are a classic hard boiled egg preparation.

The cooked yolks are combined with creamy.

Firey deviled eggs step by step

1. Add 6 eggs to cold water in pot. Cover pot with a lid and bring water to a boil. Promptly remove pot from heat when water comes to a boil. Allow eggs to set in the hot water for 8 minutes. Quickly drain water and add eggs to icy water. When eggs are cooled, peel and place on a plate..

2. Slice the eggs longways, remove yolks and put in separate bowl..

3. Add sour cream and mash with a fork until smooth. Add el yucateco (or favorite hot sauce) onion salt, and black pepper. Mix until well blended..

4. Put mixture into a plastic sandwich bag, and cut one bottom corner off the bag. Then squeeze mixture into each egg half..

5. Lightly dash each half with ground cayenne pepper. Place in refrigerator and serve cold..

This deviled egg recipe is a simple appetizer to serve during holidays and parties.

The eggs gently cook using a quick boil and then simmer to yield solid golden yolks and tender whites.

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Cut the hard-boiled eggs in half lengthwise.