Spicy Deviled Eggs

8 Large Hard-Cooked Eggs, peeled

1 Tbl Blue Plate Mayonnaise

2 Tbl Sour Cream

1 tsp Dijon Mustard

1 tsp Horseradish

1/2 tsp Dry Mustard

1 tsp White Wine Vinegar

1/8 tsp Cayenne Pepper

1/8 tsp Black Pepper, freshly ground

1 tsp Fresh Jalapeño, seeds removed and chopped fine

1 Tbl Dill Pickle, chopped fine

1 tsp Sweet Pickle Relish

2 Tbl Green Onion, very thinly sliced

1/2 tsp Creole Seasoning

For the hard-boiled eggs:

Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by two inches. Add one tablespoon of salt to the water. Place the pot on high heat and cook for 20 minutes. Drain the water from the eggs and cover completely with ice water. Peel eggs once they are cool enough to handle. Store covered and refrigerated if they are not going to be used immediately.

Spicy Deviled Eggs

Halve the eggs lengthwise. Gently remove the yolks and place them in a small mixing bowl. Reserve the whites.

Use a fork to smash the yolks and mix with the Blue Plate Mayonnaise, sour cream, Dijon, horseradish, dry mustard, vinegar, and cayenne until smooth. Add jalapeño, dill pickle, relish, and green onions. Fill each half of the egg whites with the yolk mixture and garnish each one with the Creole seasoning. Cover and refrigerate until ready to serve.

Yield:16 pieces