12 hard boiled eggs

4 oz. creamed cheese, softened

1/4 cup mayonnaise

3 Tbsp. dill pickle juice

1 Tbsp. Ignite Hot Sauce

2 Tbsp. CaJohns! Habanero Mustard

1 tsp. Fire Dust

pickled Jalapeño slices

cayenne powder


Cut hard boiled eggs in half, remove the yolks and place in mixing bowl. Mash the yolks, add the cream cheese, mayonnaise, pickle juice, Ignite hot sauce, CaJohns Habanero Mustard & Fire Dust and mix until smooth. I recommend using a food processor for a smoother texture. Spoon the mixture into a pastry bag, fill the whites. Sprinkle with cayenne powder and garnish with a Jalapeño slice.


Note: To hard boil eggs: Place the eggs in a large saucepan, cover with cold water. Cook over a medium hot fire until water boils. Cover & remove from heat, let stand for 20 minutes. Drain water and cover with cold water, drain and repeat the process until the eggs are cool. Peel under running water.