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Spicy Deviled Eggs


From the April/May 2015 issue of Eat Drink Mississippi


6 eggs

Kosher salt

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon white vinegar

1/4 cup deli style dill relish

1/2 cup finely chopped white onion

Pepper Sauce Fermente or hot sauce of your choice


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


Mix mayo, mustard, salt, vinegar, and hot sauce in a small bowl. 

Peel off eggshells. Slice eggs in half. Place yolks and mixture from bowl into a food processor and mix until smooth. You can also use a blender or hand mixer. Fold in onions and relish. Spoon mixture egg white halves. 

Set in fridge and allow to cool completely before serving.

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