Rick's Extra Devilish Eggs
photo by GaylaJ
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
24 appetizers
ingredients
- 12 eggs, hard cooked
- 1⁄4 teaspoon black pepper, fresh ground
- 1⁄2 teaspoon salt
- 6 tablespoons mayonnaise
- 1 dash lemon juice, to taste
- cayenne pepper, to taste
directions
- Cut chilled eggs in half lengthwise.
- Remove yolks and place in a bowl.
- Reserve egg white halves.
- Mash yolks with a fork.
- Add all ingredients except mayonnaise and mix with the fork.
- Mix in mayonnaise until the mixture is creamy, but not too thin.
- Fill reserved egg whites with yolk mixture.
- Sprinkle with cayenne pepper.
- Cover and chill for at least 30 minutes.
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Reviews
-
This recipe is proof that not all mistakes have unpleasant results. :) Loved the cayenne pepper (I added more after I took the photo:)!! I added extra mayo to make the filling a bit creamier, and didn't add lemon juice, but did add a touch of Dijon. The cayenne was a wonderful complement to the eggs--thanks for sharing!
RECIPE SUBMITTED BY
rickscott
Missouri City, 83
<p>I started cooking when I was about 12 years old. I was a fan of Graham Kerr's Galloping Gourmet and my mother helped me buy the ingredients and cook Steak Diane after I saw it on his show. <br /> <br />I can't cook for the family every night, but I try try to have one or two nights a week when I can fix them a home meal. Sunday is the day when my wife, 3 kids, 1 daughter-in-law, and 2 grand daughters get together to have a big dinner. <br /> <br />My picture is me holding my babies. Being a grandfather is really great. They call me Papa by the way.</p>