Deviled and Dilly Eggs

  • 6 large farm eggs
  • 1/2 jar (8 oz) of Angry Cukes, brine reserved
  • 1/4 C Dukes Mayo
  • 1 tsp salt

 

  1. Place eggs in a pot of cold water to just cover and bring to a boil.  Once at a boil, cover pot, turn off heat and let sit for 8 minutes.
  2. After 8 minutes, place the eggs in a bowl of ice water and peel keeping the eggs under the water, this will help them peel easily.
  3. Cut eggs in half lengthwise, and core yolk out reserving the white on the side.
  4. In your food processor, process the yolks, Angry Cukes, mayo, and salt, until creamy.
  5. Place yolk mixture into a piping bag with a star tip and pipe into reserved egg white shells.
  6. Top deviled egg with your favorite garnish. Such as, Doux South Chow Chow, bacon crisp, fresh dill, or smoked paprika.
  7. Refrigerate until served.