Spicy Deviled Eggs
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 24
- 1/2 cup sour cream
- paprika
- 12 hard boiled eggs
- 1/2 teaspoon tony chachere's original creole seasoning
- 4 tablespoons jalapeno mustard
- 2 tablespoons diced pickles (or relish if you prefer)
- 1/4 tablespoon ground cayenne pepper
- Carbohydrate 0.479980456922329 g
- Cholesterol 107.401562501185 mg
- Fat 3.09686782890915 g
- Fiber 0.0256198726824147 g
- Protein 3.26145704337173 g
- Saturated Fat 1.08757884638436 g
- Serving Size 1 1 Serving (29g)
- Sodium 32.4995801294836 mg
- Sugar 0.454360584239914 g
- Trans Fat 0.487151642650151 g
- Calories 44 calories
Hard boiling the eggs: Place 12 eggs in a pot of water and bring it to a boil. Once the water is at a rolling boil turn off the heat and cover the pot for 10 minutes. While eggs are boiling, get an ice bath ready to place the eggs in after they are done. Leave them in the bath for 5 minutes or so. Lastly, peel, clean, slice eggs in half length-wise and place yolks in a medium mixing bowl. Making the filling: With the yolks in the mixing bowl, add in the mustard, sour cream, pickles, seasoning and cayenne and mix until all of the yolks are evenly creamy. Now all you have to do is put the yolk mixture back onto the eggs evenly. I use a frosting piping tool but you could always just spoon them in. Last thing to do is sprinkle a little paprika on top of each egg. Enjoy!
