6 eggs - boiled
4 TBS (1/2 Cup) - Duke’s Mayonnaise (Sub Hellman’s)
1 TBS - Durkee’s Famous Sauce (Sub Dijon style mustard)
1 TBS - JED’s Finest Jalapeño brine
Sea Salt and White Pepper to taste
12 - JED’s Jalapeño slices
Place eggs in large saucepan or pot and cover with 1” of tap water at room temp. Add one tsp salt to water and bring to boil. When water boils, remove from heat, cover pan and allow eggs to sit for exactly 10 minutes, then drain hot water and allow eggs to cool in cold water or ice bath. (Boiled eggs will hold in refrigerator up to 3 days before use)
After cooling, carefully peel eggs and slice in half lengthwise. Remove yolks to mesh strainer and set halved egg whites aside on serving plate. Using a spatula, mash the yolks through strainer into large mixing bowl until fine.
Add Duke’s, Durkee’s, JED’s brine, salt and pepper to mashed yolks and mix well.
Pipe yolk mixture into halved egg whites using tipped pastry bag. Alternately, spoon yolk mixture into corner of a plastic storage bag, snip corner of bag off with scissors, and pipe yolk into egg white halves that way.
Add JED’s jalapeño slices to top of each filled egg for the ultimate pop and crunch to your deviled eggs. (If you’re afraid of too much heat, cut slices in half and use those smaller pieces as a topper instead)
*Recipe may be doubled or halved using these ingredient ratios……