- 12 large eggs
- 1 tablespoon French's Classic Yellow Mustard
- 3 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
- 1/4 cup mayonnaise
- 1/4 cup celery
- 1/4 teaspoon garlic powder
- 1/4 cup minced red onion
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PEEL eggs. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a large platter.
ADD Frank's RedHot Sauce, mayonnaise and Mustard to egg yolks in bowl; Mix until well blended and creamy. Stir in celery, garlic powder, and onion if desired; mix well. Spoon filling evenly into each egg whites. Garnish with parsley if desired.
COVER with plastic wrap; refrigerate 30 minutes before serving.