Always popular at gatherings and (my mom-in-law’s favorite) pitch-in dinners, deviled eggs get a bit of a punch with added fresh herbs and – surprise! – Sherry Peppers Sauce (I really do put that in everything). Not to worry, if you don’t have Sherry Peppers Sauce, you can easily substitute Worcestershire or your preferred hot sauce, to taste.
But first, a note. I used four eggs for this recipe, but it really is far better with six; the filling will be less ‘loose.’
•6 hard-cooked eggs, halved
•2 tbsp mayonnaise
•1 tbsp yellow or Dijon mustard
•1 tsp Sherry Peppers Sauce
•2 tsp dill relish
•1/4 tsp garlic powder
•1/8 tsp celery salt
•Chopped fresh chive and/or parsley
Arrange the eggs in a single layer in the bottom of a pot and add cold water to cover by about one inch.
Bring just to a boil over high heat, then immediately remove the pan from the heat, cover, and let rest for 12 minutes for large eggs, 15 minutes for extra large.
Transfer the eggs to an ice water bath and set aside to cool completely.
Once the eggs are completely cooled, here’s a cool trick for peeling them:
Place one or two cooled cooked eggs in a sturdy glass or mug with some water.
Cover the container and shake, bouncing the egg around in the water will crack the shell and make it a snap to pull away from the cooked egg.
Once the eggs are peeled, cut them in half and place the yolks into a bowl.
Add the mayonnaise, mustard, Sherry Peppers Sauce (or Worcestershire or hot sauce), relish, garlic powder, and celery salt. Use a fork to crush the yolks and mix the filling ingredients together.
Spoon the filling into the egg whites, sprinkle with the chopped chive and parsley, and serve, or cover and chill until ready to serve.
As an option, you can top each deviled egg with a strip of cooked bacon (maple roasted works a treat, here).