Emeril"s Devilish Eggs

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“This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 eggs, hard boiled
  • 12 cup mayonnaise
  • 1 tablespoon creole mustard, plus
  • 2 teaspoons creole mustard
  • 1 tablespoon minced pickled jalapeno pepper, plus
  • 1 teaspoon minced pickled jalapeno pepper
  • 2 teaspoons Emeril's Original Essence or 2 teaspoons creole seasoning
  • 12 teaspoon cayenne seasoning
  • 12 teaspoon red pepper sauce
  • 14 teaspoon paprika

Directions

  1. Peel eggs and slice in half lengthwise. Carefully remove the yolks from the eggs. Push the yolks through a fine sieve or cut up and combine in a bowl with mayonnaise,, Creole mustard, jalapenos, Creole seasoning or Essence, cayenne pepper, and red pepper sauce. Mix together. Spoon into the egg white halves.
  2. Refrigerate for at least 1 hour. Before serving, sprinkle with paprika.

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