1. Place eggs in pan, fill with enough water to cover eggs, Put on stove on high and bring to boil, let eggs boil 5 minutes.
2. Crack and peel each hard boiled egg. Be careful to not destroy egg white.
3. Halve eggs lengthwise and transfer yolks to medium bowl. Mash yolks with fork.
4. Reserve the empty egg halves on a large serving platter. When all eggs have been yoked place platter in refrigerator until ready to be used.
5. Add mayonnaise, PEPPER PLANT HOT PEPPER SAUCE, mustard, to the egg yolks and mix with a fork until smooth. (for a smoother blend place in a Quisinart and pulse until desired consistency is received)
(TASTE AND ADD MORE PEPPER PLANT HOT SAUCE IF YOU WANT SPICIER DEVILED EGGS)
6. Fill each half egg white with 1 teaspoon of egg yolk filling – add extra until all yolk mixture has been used.( you can pipe into egg halves with a pastry tube if you wish).
7. Garnish eggs with a sprinkle of PEPPER PLANT DRY SEASONING MIX.
8 Chill until ready to serve.
EGG SALAD SANDWICHES
Follow the above receipe except blend the whole peeled egg into the mixture, serve on your favorite bread, with lettuce and a fruit salad. A wonderful lunch on hot day. Exported from A Cook's Books -- Recipe management for Macintosh
