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Cajun Deviled Eggs with Doc's Sauces

Cajun Deviled Eggs

12 eggs, boiled, peeled

1 1/2 TBS Sweet pickle relish

1 TBS cider vinegar1 TBS sugar

2 TBS >Doc's Spicy Island Jalapeno or >Heavenly Habanero to kick it up a notch

1/4 teaspoon ground pepper

1/4 teaspoon saltPaprikaPimento-stuffed olives, sliced


Slice in half lengthwise cool enough to handle, eggs. Carefully scoop out yolks into a bowl.  Place whites on a serving platter and set aside.


Add all remaining ingredients except paprika and olives to yolks. Using back of fork mash the yolks until blended. Fill each half with a portion of filling, rounding off the top. (You could also use a pastry bag)


Sprinkle stuffed eggs with paprika; place an olive in center of each.


Makes 24

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