• 1 dozen large eggs, hard cooked and peeled
  • 6 tablespoons mayonnaise
  • 3 teaspoons yellow mustard
  • 1 teaspoon cayenne pepper
  • 3 tablespoons pickled sliced jalapeño peppers, minced
  • Chopped chives, for garnish
  • Paprika, for garnish


Cut eggs in half lengthwise and carefully remove yolks. In a bowl, mash yolks and stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish with chives and paprika. 

Pinot Grigio