These simple, sharp-tasting deviled eggs are a perfect way to show off good pickles. Garnish with crisp bacon, fresh dill, smoked paprika or Doux South Chow Chow.
Ingredients
SERVINGS: 12 Serving(s)
- 6 large farm eggs
- ½ jar (8 ounces) of Doux South Angry Cukes, brine reserved
- ¼ cup Duke’s Mayo
- 1 teaspoon salt
Preparation
Place eggs in a pot of cold water to just cover and bring to a boil. Cover pot, turn off heat and let sit for 8 minutes. Then place the eggs in a bowl of ice water and peel keeping the eggs under the water. This will help them peel easily.
Cut eggs in half lengthwise, and core out yolk, reserving the white on the side.
In your food processor, process the yolks, Angry Cukes, mayo and salt until creamy.
Place yolk mixture into a piping bag with a star tip and pipe into reserved egg white shells. Top deviled egg with your favorite garnish. Refrigerate until served.
