CARLA’S GATOR DEVILED EGGS
Serving Size: 24
Ingredients
- 1 dozen hardboiled eggs, peeled
- 3 tablespoons Duke’s mayonnaise
- 1 1/2 teaspoons prepared mustard
- 7 shakes of Crystal Hot Sauce
- 4 teaspoons Wickles Relish
- 1/4 teaspoon Tony Chachere’s Creole Seasoning
- Olives, cut in half for topping
- Small sprigs of fresh dill
Instructions
- Bring a large pot of water to a boil
- Using a slotted spoon, carefully place eggs in the boiling water.
- When the water returns to a good boil, cook the eggs for 11 minutes.
- Immediately remove the eggs from the hot water and place them in a bowl of ice water for 3-5 minutes before peeling.
- Peel under cold running water.
- Slice eggs in half lengthwise, and carefully remove yolks.
- Scoop yolks into bowl, mash until fine.
- Add each of the next five ingredients one at a time, mixing thoroughly with egg yolks.
- Generously fill white halves with yolk mixture. Add olive half to top of each egg.
- Finish with dill sprigs.
Notes
Kathy’s comment…
If you have never tried Wickles, put it on you bucket list. “A deliciously wicked pickle” and the same goes for their relish!
By Carla Spalding via KathyMillerTime