Nyte's Devilish Hot Eggs (Jalepeno Deviled Eggs)

• 12 hardboiled egg, peeled
• 1 -2 tablespoon mayonnaise
• 12 teaspoon Worcestershire sauce
• 12 tablespoon prepared mustard
• 2 teaspoons pickled jalapeno pepper juice
• vinegar (optional)
• 24 pickled jalapeno peppers

1. Cut eggs in half lengthwise, remove yolks, and reserve whites.
2. Mash yolks until about the texture of cornmeal.
3. Combine yolks, mayo, Worcestershire sauce, mustard, and 1 teaspoon of the juice and mix until smooth.
4. Slowly add more jalapeno juice until tart and moist enough (about 1 to 2 teaspoons).
5. If it gets tart enough but is not moist enough add a bit more mayonnaise.
6. If you do not like it as hot use vinegar to replace part of the juice.
7. Spoon mixture into center of egg whites.
8. Top each egg with a jalapeno slice.
9. Chill and serve cold.

egg, mayonnaise, worcestershire sauce, mustard, pepper juice, vinegar, jalapeno peppers

Taken from www.food.com/recipe/nytes-devilish-hot-eggs-jalepeno-deviled-eggs-455581 (may not work)