Texas Pete Deviled Eggs

Serves: 6-12

• 6 hard boiled eggs

• 1 teaspoon of Texas Pete dill pickles diced to a relish

• 1/4 cup mayonnaise

• 1 tsp yellow mustard

• 1 tsp white distilled vinegar

• Salt & Pepper, to taste

• Smoked paprika for garnish

1. Place eggs into pot filled with cold water.

2. Bring water to boil, once water is boiling remove from heat and let eggs sit covered in the water for 12 minutes.

3. Cool eggs completely before peeling. (Tip: place in ice bath)

4. In a bowl combine pickles, mayo, vinegar, pepper, and salt.

5. Once eggs are cooled, cut eggs in half and mix yolks into filling mixture.

6. Mix all ingredients together and fill egg whites.

7. Sprinkle with paprika and serve.