Recipe created by the West Creek Supper Club.


  • 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)


  1. Split eggs in half lengthwise and remove the cooked yolks to a bowl. Mash the yolks with a fork or spoon, then add remaining ingredients except for the pecans.
  2. Fill each egg white half with some of the yolk mixture.
  3. Sprinkle with the toasted pecans.

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...