One of our favorite southern delicacies has got to be Deviled Eggs. It makes a fantastic party food, and is always the first item on the table to run out. We’ve taken traditional deviled eggs and added a little bit of fiery spice. In case you haven’t tried it yet, our Devil’s Nectar Bar-B-Que Sauce packs a punch in the heat department. That’s why we recommend starting small with the heat, tasting your mix, and then adding more to reach the level you like. The other ingredients in here are going to mellow out the spice, so don’t be scared. And we figure if you’re using the Devil’s Nectar, you like your food hot and spicy anyway!
12 large eggs, hard-boiled and peeled
¼ cup mayonnaise
2 tsp Martin’s Bar-B-Que Devil’s Nectar Barbecue Sauce (to start with)
2 T sweet pickle relish
¼ tsp salt
⅛ tsp pepper
paprika for dusting
Cut eggs in half lengthwise. Remove yolks and place in a medium bowl. Arrange white halves on a serving platter. Combine remaining ingredients with yolks and stir until smooth. Taste this mixture for heat. Add more Devil’s Nectar Sauce 1 teaspoon at a time until desired spiciness is achieved. Spoon yolk mixture into empty whites. Sprinkle with paprika and serve.