Plum Reaper Deviled Eggs

Here’s What You’ll Need: 

• 8 Eggs

• 1 Tsp. Salt

• ¼ C. Mayonaise

• 2 Tbsp. fresh chopped herbs (we mixed cilantro and chives)

• More fresh chopped cilantro, for garnish

• ¼ C. Yellowbird Plum Reaper Hot Sauce, plus some for drizzling

Instructions: 

1. Place eggs in a large saucepan, cover with water and heat on high until boiling. Cover and leave for ~10 minutes, then remove from heat and let cool.
   

2. Peel your eggs, slice them in half, then remove the yolks from each egg and place in a mixing bowl.
   

3. Mix and mash yolks with a fork and add salt, fresh chopped herbs, and Plum Reaper Hot Sauce, then add mayo until your filling mixture is as thick or thin as you please. Too dry? Add more mayo. Too runny? Add more hardboiled egg yolks. Word on the street says adding a spoonful or two instant mashed potatoes will also do the trick (disclaimer: we haven’t tried this). 
   

4. Once you’ve achieved the desired consistency, spoon your deviled egg filling in a plastic bag, cut one corner, and pipe into your egg halves.
   

5. Store in the fridge, or serve immediately. Right before serving, top with more fresh herbs (we opted for cilantro) and a generous drizzle of Plum Reaper.