1/3 - 1/2 c mayo
1 T dijon mustard
dash creole seasoning
1 t jalapeno hot sauce
1/2 t habenero hot sauce
2 green onions, sliced fine
dash salt
Place yolks in a ziplock bag and mash well. Add mustard and mix. Add remaining ingredients and mix well. Cut off tip of bag and squeeze mixture back into egg halves.
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