Satan-ed Eggs

Since I made this recipe up… I can’t call it Deviled Eggs what with there being
a million recipes for “Deviled Eggs” out there in cooking land. My recipe was
inspired by… My Mom and Aunt Donna. It’s how they told me to make them, and then
I added in my own pizzazz.

Servings:

Author:

Course:

Appetizer

Cuisine:

American

Keywords:

deviled eggs

Instructions

1 In a saucepan, cover the eggs with cool water. Cook eggs on med-high for 15
minutes. Drain eggs and rinse in cool water. Refrigerate for at least 1 hour.
2 Peel the shell from the eggs. Carefully cut the eggs in half and remove the
yolk. Place the yolk in a mixing bowl. Smash with a fork/spoon until smooth.
3 Add the mayo, mustard, Worcestershire, nutmeg, hot sauce, salt, pepper, garlic
salt, and parsley. Mix until creamy smooth.
4 Use a teaspoon to spoon the mixture into the eggs. Sprinkle the tops with
paprika. Enjoy

Satan-ed Eggs

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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