Neet's Naughty Eggys

Renita Dixon


It's just devilled eggs. I tend to be dramatic. I LOVE them, and I am always looking for a rich flavor. This recipe is my favorite for me and my guests.


☆☆☆☆☆ 0 votes

Dozen Eggs...I could eat 1/2 myself
35 Min
Stove Top


  • doz
    hard boiled eggs
  • 1/2 c
    mayonnaise (may need a little over)
  • 1 Tbsp
    sour cream
  • 1 tsp
    cajun seasoning (like konriko)
  • 1 tsp
    terragon vinegar
  • 1 tsp
  • 1 tsp
    dry mustard (works better)
  • 1 1/2 Tbsp
    sweet relish
  • dash
    smoked or spanish paprika

How to Make Neet's Naughty Eggys


  1. Boil the eggs in a little salt. They will peel better. After cooling them, peel them and slice them length wise. Carefully scoop out the yolks.
  2. Place the yolks in a separate bowl. Mash them with a fork, then add the ingredients one by one (except for the paprika), whipping the yolk mixture with a whisk as you go. You just want to use the whisk to insure that there are no eggy lumps in your mix. The Konriko seasoning has salt and red pepper. If you require more seasoning, use salt and pepper to taste.
  3. Using an icing piper or a teaspoon, carefully fill each shell with the yolk mix. When you complete all of the eggs (it should make 24), sprinkle the eggs with smoked paprika. Chill your eggs in a covered dish until you are ready to serve them.

Printable Recipe Card

About Neet's Naughty Eggys

Course/Dish: Poultry Appetizers
Main Ingredient: Eggs
Regional Style: Southern

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