Prep Time
15 Mins
Chill Time
1 Hour
Yield
Makes 2 dozen

How to Make It

Cut eggs in half lengthwise; carefully remove yolks. Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves. Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

Ratings & Reviews

jeterbug246's Review

mikeg6442
April 07, 2013
N/A

MRyan76567's Review

jeterbug246
August 07, 2010
Love this recipe! Everyone loves these eggs and always ask that I bring them. I kick it up a little by doubling the dry mustard, stuffing a green olive in each egg, and then sprinkling paprika on them. They go FAST!

mikeg6442's Review

allgray824
June 27, 2010
way too salty, the salt is overwhelming. You would not think 1/2 teaspoon would ruin 12 eggs but it was disgusting. We trashed it.

allgray824's Review

SweetP3
January 25, 2010
N/A

SweetP3's Review

MRyan76567
July 13, 2009
Guests loved these eggs...even a 10 year old who is a very picky eater loved them and asked what the "green stuff" was in the eggs (tarragon and chives). I found them to be very salty and would not add salt next time.