A spicy spin on the classic deviled egg with all the creamy tang you'd expect, plus the kicked-up heat of Frank's RedHot® Nashville Hot Seasoning.
Ingredients
- 6 eggs hard-boiled and, peeled
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon Nashville Hot Seasoning
- 1 teaspoon Classic Yellow Mustard
- 1 tablespoon sweet relish
- 1/8 teaspoon Nashville Hot Seasoning, to garnish
Nutrition Information
(per serving)
A spicy spin on the classic deviled egg with all the creamy tang you'd expect, plus the kicked-up heat of Frank's RedHot® Nashville Hot Seasoning.
Key products
Instructions
Prep
- Split hard-boiled eggs lengthwise. Separate yolks; reserve whites refrigerated for service.
- Press yolks through a fine mesh sieve. Place in a medium bowl and combine with softened cream cheese, mayonnaise, first amount of Frank's Nashville Hot® Seasoning, Frenchs® Classic Yellow Mustard, and sweet relish. Mix just until blended. (Do not overmix, as this will make the filling too thin)
- Place in a pastry bag fitted with desired piping tip. Reserve refrigerated for service.
Service
- Fill indentations in reserved egg whites with yolk mixture.
- To finish, sprinkle deviled eggs with second amount of Frank's RedHot® Nashville Hot Seasoning.
