Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
4 large eggs
3 tablespoons real mayonnaise
Dashes of hot sauce
2 teaspoons chopped capers
2 teaspoons finely chopped red onion
1 teaspoon chopped fresh dill
1/2 teaspoon Saint Lucifer Habanero Table Spice #11
Kosher salt and ground black pepper to taste
Prepare an ice water bath.
Place eggs in a saucepan large enough to hold them in a single layer.
Add water to cover the eggs.
Heat on high heat, just until water reaches a boil.
Remove from burner and cover the pan.
Let eggs stand in hot water for about 12 minutes.
Drain eggs immediately and add to ice water bath for 5 minutes.
Remove shell by rolling gently and set aside.
Slice the eggs in half lengthwise.
Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.
Add the mayonnaise, hot sauce, and Saint Lucifer Habanero Table Spice #11 to taste and continue to mash until smooth.
Stir in the capers, onion, and dill.
Season to taste with salt and pepper.
Once mixture is smooth, place in plastic bag with corner of bag cut using this as the "pastry filler" end.
Squeeze mixture through the opening and fill equal amounts of the mixture into the hollows of the egg whites.
When ready to serve, sprinkle on some Saint Lucifer Habanero Table Spice #11 for added spice.
You can also add crisp bacon bits or jalapeno slices.
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