Directions
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Step 1
In a pot place the Egg (6), and cover with water. Add Distilled White Vinegar (2 tablespoon) and Salt (1 teaspoon). Bring to a boil, then cover the pot and let it boil for 1 minute. Afterward, turn off the heat and let the eggs sit in the hot water for 13 minutes.
Step 2
Remove the eggs and rinse them in cold water. Peel and cut the eggs in half lengthwise. Then proceed to remove the yolks and place in a separate bowl.
Step 3
In the bowl with the yolks, add Sweet and Hot Salad Peppers (2 tablespoon), 1 tablespoon of the pepper juice, Dijon Mustard (1 1/2 tablespoon), Salt (1/4 teaspoon), Shallot (1 tablespoon), Mayonnaise (2 tablespoon), and Ground Black Pepper (1/4 teaspoon) and mix.
Step 4
Spoon the fillings into each egg white halves and lightly dust with Paprika (to taste) for garnish.
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