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Sarah’s Sassy Deviled Eggs

No matter how much food we have at our get togethers ( and there is always a lot), these get devoured first!  My daughter in law started bringing these to each event, since we love them so much. These are perfect for any holiday or dinner party.

You will need:

1 dozen eggs.

1/3 cup mayo

1 tbsp of yellow mustard

1 1/2 tbsp dill relish

1-2 dashes of Louisiana Hot Sauce

Black Pepper and sea salt to taste

1/4 teaspoon of garlic powder

1/2 teaspoon of Tony’s Chacheres Creole Seasoning

3 pieces of bacon cooked and crumbled  for topping

Red pepper jelly

Paprika for garnish

Place eggs in pot. Water should be about an inch above eggs that’s it. Once boiling remove from heat. Place lid on to pot

and let sit for 14 min. Remove from heat and place into ice bath. Peel under running water.  Slice eggs in half and remove yolks, place in a bowl.  Add mayo, mustard, relish, hot sauce and seasoning.   Mix well and place a bit in each egg half.  Top with crumbled bacon and a dollop of red pepper jelly.  Garnish with a dusting of paprika.

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