Valine's Famous Deviled Eggs

A southern favorite, all you need is a dollop of Valine's to give these beauties a pop of color and zest!  Perfect for every party and when your platter is empty and your guests still want know you have served them well!

6 large eggs
1/4 cup good mayonnaise
2 tablespoons Pickled Pink Sweet Gourmet Pickles
2 teaspoons Sir Kensington’s dijon mustard
1/2 teaspoon red pepper flakes
1/4  teaspoon Nature’s Seasons
Dash of pepper

For Serving:
1/4 cup Valine’s Famous Cocktail Sauce

Cooking steps
Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add Pickled Pink Sweet Gourmet Pickles, Sir Kensington’s dijon mustard, red pepper flakes, Nature’s Seasons, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish with Valine’s Famous Cocktail Sauce.

Valine’s Tip:  Allow the yolk mixture to sit for 30 minutes so the flavors combine and set.