Recipe created by the West Creek Supper Club.

INGREDIENTS

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  • 1 dozen hard-boiled eggs, peeled & cooled
  • ¼ cup finely chopped roasted red pepper
  • ¼ cup canola mayonnaise
  • ½ tsp. hot sauce
  • ½ tsp. Worcestershire sauce
  • kosher salt, pepper, to taste
  • ¾ oz. shredded aged white cheddar
  • 2 Tbsp. chopped toasted pecans (for topping)

DIRECTIONS

  1. Split eggs in half lengthwise and remove thecooked yolks to a bowl. Mash the yolks with afork or spoon, then add remaining ingredientsexcept for the pecans.
  2. Fill each egg white half with some of the yolkmixture.
  3. Sprinkle with the toasted pecans.