Hot Texas Deviled Eggs

• 6 whole Large Eggs
• 1/4 cups Light Mayonnaise
• 1/4 cups Light Cream Cheese
• 1 Tablespoon Yellow Mustard
• 18 cups Dill Pickle Juice
• 1 Tablespoon Texas Pete Sauce
• 1 dash Cayenne Pepper

1. Boil eggs for 15 minutes.
2. Let cool or cold shock.
3. Peel eggs shells off, rinse and cut lengthwise.
4. Scoop our yolk into a small bowl.
5. Set egg whites on a tray or plate.
6. Add mayonaise, cream cheese, mustard, pickle juice and hot sauce in the bowl and mix until creamy.
7. You dont want it lumpy.
8. Scoop yolk mixture into egg whites and dash each egg with cayenne pepper.
9. If you want to kick it up a notch, add more hot sauce to the yolk mixture.
10. Serve cold.

eggs, light mayonnaise, light cream cheese, yellow mustard, pickle juice, sauce, cayenne pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-texas-deviled-eggs/ (may not work)