Deviled Eggs made with a mix of Blue Plate Mayo, Dijon Mustard, and Killer Hogs Sweet Fire Pickles.
Ingredients
1 dozen Large Eggs
2 tablespoons Blue Plate Mayo
1 tablespoon Dijon Mustard
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1/4 cup Killer Hogs Sweet Fire Pickles - finely chopped
Salt & Pepper to taste
6 strips Crispy Bacon - crumbled
3 tablespoons Fresh Chives - chopped
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1 teaspoon Malcoms King Craw Cajun Seasoning
Directions
Boil the eggs, run under cool water, and peel.
Slice each boiled egg in half. Then remove each of the yolk and place in a small bowl.
Mix the yolk with Blue Plate Mayo, Dijon Mustard, and pickle relish. Season with salt and black pepper to taste.
Fill each egg half with yolk mixture and top with crumbled bacon and chives. Season lightly over the top of each egg with King Craw Cajun Seasoning.
