Deviled Eggs with a Little Spice
Yield: 24 servings
INGREDIENTS
- 12 large eggs
- 1 teaspoon of baking soda
- 1/3 cup of mayonnaise
- 2 tablespoons of pickle relish
- 1 1/2 teaspoons of Dijon mustard
- 2 teaspoons of Tabañero Extra Hot Hot Sauce
- 1 pinch of salt
- 1 pinch of ground black pepper
- Paprika to garnish
INSTRUCTIONS
First, hard boil the eggs. Add the eggs to a medium saucepan and fill with cold water until the eggs are covered. Heat on high until boiling, and stir in baking soda to prevent difficult peeling. Cover with a lid and remove from the heat. Let the saucepan rest for 12 minutes. Remove the eggs and place them in an ice water bath to cool.
Peel the eggs and slice them in half lengthwise. Remove the yellow yolks into a medium mixing bowl. Add mayonnaise, pickle relish, dijon mustard, and Tabañero Extra Hot Hot Sauce to the same bowl and mash with a fork until smooth. Season with salt and pepper to taste.
Use a spoon or pastry bag to place the egg yolk mixture into each egg white half. Top with a dash of Tabañero Extra Hot Hot Sauce and garnish with paprika.