Spicy Deviled Eggs
This simple recipe can be easily made into a low-fat or reduced-fat version by swapping out the regular mayo for a “Lite” version.
6 hard-boiled eggs
1-1/2 tbsp of chopped fresh flat-leaf parsley
1 stalk of celery (diced small)
2 tbsp of mayonnaise
⅛ tsp of fresh ground black pepper
½ tsp of salt
Peel the eggs and slice in half lengthwise. Remove the egg yolks and place them in a bowl. Mash the yolks and mix them well with the cheese, salt, hot sauce, parsley, pepper, and mayonnaise. Spoon the yolk mixture back into the shells. Garnish with the celery.
Our top recommendation for this is Sauce No. 10, with the smoky medium-heat of pickled Scotch bonnet peppers. It is our favorite match with eggs no matter how we make them. If you want them even hotter, try No. 23 instead!