Deviled Eggs

Ingredients

• 12 hard-boiled eggs
• 80 g mayonnaise
• 2 tbs Dijon mustard
• ¼ tsp garlic powder
• 1 tsp rice wine vinegar
• 1 tbs sweet pickle relish
• 1 tsp Worcestershire sauce
• 1 tbs horseradish
• 1 tsp paprika, for garnish
• Salt, pepper, Cajun seasoning and hot sauce to taste

Directions

1. Prep Eggs: Halve the eggs, remove yolks to a bowl, and set aside the egg whites.
2. Mix Filling: Add remaining ingredients to the yolks and mix until smooth.
3. Fill: Spoon or pipe the yolk mixture back into the egg white halves.
4. Chill & Serve: Cover and refrigerate until ready to serve. Garnish with paprika and parsley flakes.

Chef's Notes

• Pro Tip: Make a pastry bag to pipe the yolk into the egg whites by putting the yolk mixture into a zip-top bag, closing the top, and cutting one of the bottom corners
• Serving suggestion: Top each egg with a dusting of smoked paprika, two drops of Secret Aardvark Habanero Hot sauce, and a pickled jalapeno slice