In 2-quart saucepan, place eggs and enough cold water to cover; heat to boiling over medium-high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Peel eggs.
Slice eggs lengthwise in half. Gently remove yolks and place in small bowl. Place egg whites, cut side up, on serving plate. To egg yolks in bowl, add cream cheese, red pepper sauce, 1 tablespoon chives, mustard and salt; with fork, stir vigorously until very smooth.
With small spoon, fill egg whites with cream cheese mixture. Sprinkle remaining 1 teaspoon chives over eggs. If not serving right away, cover and refrigerate up to 4 hours.
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|Serving Size: 1 Recipe (698g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 803 (69%)|
|Amt Per Serving||% DV|
|Total Fat 89.2g||119 %|
|Saturated Fat 35g||175 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 2631.6mg||810 %|
|Sodium 1226.6mg||42 %|
|Potassium 944.3mg||25 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 8.3g|
|Protein 81.1g||116 %|
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Calories per serving: 1157
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