Tangy Hot Pepper Deviled Eggs
Ingredients
Pine & Pepper Spices
- 3 Hard-boiled eggs, peeled
- 1½ Tbsp. Mayonnaise
- To taste Hot Pepper Vinegar
- To taste Barbecue Sauce
- ½–1 tsp. Cape Hatteras Smoky Seafood Rub — alternate paprika seasoning, in place of the Woodland All-Purpose Blend
- ½–1 tsp. Old Market All-Purpose Seasoning — alternate paprika seasoning, in place of the Woodland All-Purpose Blend
Directions
-
1
Slice the eggs in half lengthwise and scoop the yolks into a small bowl.
-
2
Mash the yolks with the mayonnaise, a few dashes of Hot Pepper Vinegar, a small spoonful of Barbecue Sauce, a generous pinch of Perfect Pair Salt & Pepper, and ½ tsp. of the Freeze Dried Chives.
-
3
Taste and adjust the seasonings — more vinegar for tang, more barbecue sauce for sweetness and smoke.
-
4
Fill each egg white half with the yolk mixture, mounded gently.
-
5
Finish each one with a sprinkle of your chosen paprika-based seasoning — Woodland All-Purpose Blend, Cape Hatteras Smoky Seafood Rub, or Old Market All-Purpose Seasoning — and an extra pinch of chives.
-
6
Arrange on a small platter and serve cool. Lovely alongside a green salad or as part of a Sunday brunch board.
