Deviled eggs with Mojo Jalapeno hot sauce, beef jerky topping and quick-pickled jalapeno


2 Tbsp Savage Jerky Mojo Jalapeno hot sauce
2 Strips Mojo Jalapeno Savage Jerky beef jerky, chopped (Mojo Jalapeno can be substituted with any Savage Jerky flavor)
6 large eggs
3 Tbsp mayonnaise
2 Tbsp Dijon mustard
2 Tbsp white vinegar
1 Tbsp sweet/spicy pickles, chopped fine
2 Tsp jarred pickle brine
1 Jalapeno, sliced thin
Salt & Pepper
Pinch sugar


Quick-pickled Jalapeno (optional):

Combine vinegar and thinly sliced jalapeno in a small bowl with a pinch of salt. Allow to sit at room temperature while the rest of the recipe is prepared.

Deviled eggs:

Rinse eggs and place in a medium pot, cover with cold water and bring to a boil. As soon as water comes to a boil, turn off heat and cover for 10-12 minutes. Drain, rinse under cold water and peel. Allow to cool in refrigerator for at least 10 minutes.

Halve eggs lengthwise and scoop out yolk into a medium bowl using a small spoon. Using the back of a fork, combine with mayonnaise, mustard, hot sauce, chopped pickles, pickle brine, and sugar. Season with salt and pepper to taste.

Fill each egg with 1-1 ½ Tsp of the yolk mixture, top with chopped beef jerky and garnish with pickled jalapeno.

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