Gunshot Deviled Eggs


  • 12 large eggs, room temperature
  • 4 Tbsp GUNSHOT Sauce®
  • 2 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • ½ cup minced celery
  • ¼ cup minced red onion
  • ¼ tsp garlic powder
  • 1 Tbsp White vinegar

Place eggs in a single layer in bottom of large saucepan; cover with water. Add vinegar to water. Bring to a full boil. Immediately remove from heat. Cover; let stand 15 minutes. Drain eggs and rinse with cold water. Set eggs in a bowl of ice water for 10 min to cool. Gently remove egg shells, holding egg under running water. Slice eggs in half lengthwise; remove yolks to mixing bowl. Arrange whites on a lettuce-lined platter.

To make Filling, add GUNSHOT Sauce®, mayonnaise and sour cream to egg yolks in bowl; mix well until creamy. Stir in celery, onion and garlic powder; mix well. Spoon about 1 Tbsp filling into each egg white half. Garnish with parsley, paprika, capers, or caviar, if desired. Cover with plastic wrap; refrigerate 20 min before serving.