In a pot place the
, and cover with water. Add
Distilled White Vinegar (2 Tbsp)
Salt (1 tsp)
. 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.
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.
In the bowl with the yolks, add
Sweet and Hot Salad Peppers (2 Tbsp)
, 1 tablespoon of the pepper juice,
Dijon Mustard (1 1/2 Tbsp)
Salt (1/4 tsp)
Shallots (1 Tbsp)
Mayonnaise (2 Tbsp)
Ground Black Pepper (1/4 tsp)
Spoon the fillings into each egg white halves and lightly dust with
Paprika (to taste)