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Servings: 12 servings (about 1 1/2 cups filling)

Prep Time: 40

Cook Time: 20


12 large eggs, room temperature

1 tablespoon vinegar

Lettuce leaves

3 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce

2 tablespoons mayonnaise

2 tablespoons sour cream

1/2 cup minced celery

1/4 cup minced red onion

1/4 teaspoon garlic powder


Place eggs in a single layer in bottom of large saucepan; cover with water. Add vinegar to water. Bring to a full boil. Immediately remove from heat. Cover; let stand 15 minutes. Drain eggs and rinse with cold water. Set eggs in a bowl of ice water; cool.

To peel eggs, tap against side of counter. Gently remove shells, holding egg under running water. Slice eggs in half lengthwise; remove yolks to medium bowl. Arrange whites on a lettuce-lined platter.

To make Filling, add Frank's RedHot Sauce, mayonnaise and sour cream to egg yolks in bowl; Mix until well blended and creamy. Stir in celery, onion and garlic powder; mix well. Spoon about 1 tablespoon filling into each egg white. Garnish with parsley, capers or caviar, if desired. Cover with plastic wrap; refrugerate 30 minutes before serving.


Tip: Filling may be piped into whites through large star-shaped pastry tip inserted into corner of plastic bag.


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