Jennie Ruth’s Deviled Eggs
- 6 eggs in shells
- 2 1/2 Tbs. Thunder Sauce (house sweet pepper relish) or sweet pickle relish
- 1 Tbs. mayonnaise, Duke’s recommended
- 1 Tbs. yellow mustard
- 1 1/2 tsp. hot sauce
Bring pot of water to a boil. Boil eggs for 14 minutes. Have bowl of ice water ready. Place eggs in ice bath. Once cool, remove from water and peel. Slice in half lengthwise and remove yolks. Place yolks, Thunder Sauce, mayonnaise, mustard, and hot sauce in food processor and blend until smooth. (Or combine in a bowl and work together using a fork until relatively smooth.) Spoon yolk mixture into whites.