Joe Beddia's Basic Pizza
Seafood Table Spice Maryland Crab Chowder
Seafood Table Spice Hot Crab Dip
Grilled Shrimp Seafood Table Spice Lollipops
The Saint Lucifer Burger
Seafood Table Spice Lobster Mac and Cheese
Saint Lucifer Whiskey Cocktail
Seafood Table Spice Spicy Chex Mix
Seafood Table Spice Dry Rub Wings
Saint Lucifer Turkey and White Bean Chili
Saint Lucifer Rubbed Baby Back Ribs
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.