BLAZED Devilled Eggs

1 Dozen Large eggs

 - 2 Tsp. Dijon mustard

 - 1/4 Tsp. Blaze

 - 2 drops hot sauce

 - 1 tbsp. minced onion

- 1 1/3 cup mayonaise

INSTRUCTIONS

• Hard boil the eggs and cool completely. Cut eggs in half with a sharp knife and gently remove the yellow yolk insides and place into a bowl.  Make the filling by mashing up the yolks with a fork - then add mustard, mayo, blaze, hot sauce, onion
• Pipe into a bag and use the star tip or simply spoon the yolk mixture into the egg white halves. Garnish with  a small sprinkle of TM BLAZE

 

 

 

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