Saint Lucifer Deviled Eggs


  • 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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