At Doc Pickle, we love making it spicy. Try these Deviled eggs with a kick next time you you're entertaining and we promise you wont make them the old way again.
Ingredients
- 6 eggs
- 1/4 cup of mayonnaise
- 1 teaspoon of white vinegar
- 1 teaspoon of yellow mustard
- Doc Pickle's Full Sour Pickles, diced
- Doc Pickle's Hot Cherry Peppers, diced
- Fresh black pepper
- Paprika for garnish
Directions
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.
- Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
- Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
- Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
- Mash the yolks into a fine crumble using a fork. Add peppers, pickles, mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Delicious Alternative: Replace eggs with hollowed out pickled tomatoes for an even better pickled snack.