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Spicy Little Devil(ed Eggs)


· 6 eggs

· Kosher salt

· ½ cup mayonnaise

· 1 tablespoon Dijon mustard

· 1 teaspoon white vinegar

· ¼ cup deli style dill relish

· ¼ cup finely chopped white onion

· Pepper Sauce Fermenté


Boil eggs. Remove from water, crack shells, and set aside to cool slightly.

Mix mayonnaise, Dijon mustard, salt, vinegar, and Pepper Sauce Fermenté in a small bowl.

Peel off egg shells. Slice eggs in half. Place yolks and mixture from bowl into a food processor. Mix until smooth.

Fold in onions and relish.

Spoon mixture into egg white halves.

Set in refrigerator and allow to cool completely before serving.

**Ashleigh Aldridge of D'Evereux Foods in Natchez, Mississippi**