Spicy Deviled Eggs

If you're looking for a fun new party appetizer, add this Spicy Deviled Egg recipe to the menu! Our twist on this classic recipe includes pickle juice and a healthy amount of Boon Sauce to keep it hot!

What you’ll need:

• 6 eggs 

• 3 tablespoons mayonnaise (Duke’s is our favorite)

• 2 tablespoons Boon Sauce

• 1 tablespoon dill pickle brine

• 1 tablespoon Dijon mustard

• Old Bay seasoning for garnish

First, boil the eggs by heating up the water, then gently drop them into the pot and stir them for the first minute to keep the yolks centered. Let the eggs boil for 11 minutes and then remove from the pot and place them into a bowl of ice water to cool down.

Once the eggs are cooled, peel them, cut them in half, and then remove the yolks. The inner yolk should be a little jammy.

Add the eggs and all the ingredients except for the old bay into a small blender (you can use a hand blender as well) and blend till smooth.

Fill the yolk cavity with the seasoned yolks and sprinkle a little bit of Old Bay seasoning on top.

Chill the filled eggs in the fridge for at least 2 hours before eating. Enjoy!