Devil(ed) Eggs

Another gothic take to an Easter staple. I wanted something spicy and smokey for this.

Ingredients

• 5 or more large eggs

• 1 tbsp white vinegar

• 1 tbsp Kewpie or your favorite mayo

• 1 small can of chilies in adobo sauce (You will need about 1 - 3 chilies depending on your desired spice level and the adobo sauce)

• 1 pickle (chopped) or 2 tbsp relish

• 1 tbsp pickle juice

• 1 tbsp yellow mustard

• 1 red pepper - cut into horns

• Paprika or Cayenne Pepper

• Salt and pepper (To taste)

Directions

1. Bring your pot of water to a boil and add in your white vinegar, and bring your boil down to a rapid simmer or very low boil. Carefully drop in your eggs, and cook for 10 - 15 minutes.

2. Remove your eggs and place them in an ice-water bath to stop the cooking

3. Once cooled, peel the shell off the eggs

4. Cut eggs in half and scoop out the yolk into a separate mixing bowl

5. Mix in your mayo, mustard, pickles, pickle juice, chilies, and salt and pepper, mix well and taste to make sure it is how you like it. Adjust till you get there

6. Spoon in yolk mixture or use a piping bag if you would like more control - place in the fridge to chill and set

7. While your eggs chill cut your peppers into horns, this does take practice and the horns don't need to be twins

8. Once you have enough horns, place them in your eggs, and sprinkle either paprika or cayenne pepper on top!

9. Either chill or enjoy immediately

Enjoy!