- 12 hard-cooked eggs
- 1/4 cup mayonnaise
- 3 tablespoons chili sauce
- 1 teaspoon prepared mustard
- 1/4 teaspoon hot pepper sauce
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, chili sauce, mustard and hot pepper sauce.
- Pipe or stuff into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 2 dozen.
Originally published as Zippy Deviled Eggs in Taste of Home April/May 2003, p22
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Reviewed Dec. 1, 2015
"I made these on a whim for Thanksgiving this year. They were easy enough, my kids helped, and they were yummy! I liked that they were a little different than regular deviled eggs. Thanks for sharing!"