Sweet and Sassy Deviled Eggs

This recipe has put Deviled Eggs back on the map for me.  Several years ago I was passing by the Chef's booth at our local Schnuck's store.  The recipes they demo are always easy and quick to prepare. This day they were serving these Deviled Eggs.  Oh my, they were amazing!  They are made with Red Devil Sweet Red Pepper Sauce which adds a bit of sweetness and a little spiciness without being over powering. 

They were an instant hit with my crowd and have become a traditional dish served at bridal and baby shower luncheons.  Give them a try!

How hard can boiling eggs be?  Well here are a few tips for successful egg prep.  1.  Use eggs that have been in your refrigerator for at least a week.  They will peel easier.  2.  When cooking eggs, place eggs in water.  Bring to a boil then turn off heat and leave covered on stove top for 20 minutes.  Then drain and rinse in cold water.  This method keeps the yokes yellow and prevents the dark ring that sometimes appears on a hard boiled egg.  3.  peel your eggs once they come to room temperature before you refrigerate them.  They will peel easier. 

okay, now you know my secrets! 

Sweet and Sassy Deviled Eggs

By Schnucks Cooks

 

6 eggs

3 oz cream cheese – softened

¼ cup Sun Zen Sweet Red Pepper Sauce

2 tsp dijon mustard

¼ tsp salt

chives

 

Place eggs in a sauce pan and cover with water . Bring to a full boil.  Cover. Immediately remove from heat and  let stand for 15-20 minutes. 

Drain and rinse in cool water. To cool.

Peel eggs.  Slice in half, long ways.

Remove yoke and place in mixing bowl.

To yokes, add cream cheese, pepper sauce, mustard and salt.

Mix thoroughly with a fork or electric mixer until very smooth.

Fill egg whites and top with chives.

 

Cover and refrigerate until  it’s time to serve.