Jalapeño Garlic Deviled Eggs

Ingredients

• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon pickle juice
• 1 teaspoon Minnezona Jalapeño Garlic Seasoning, plus a pinch to garnish
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon sliced green onion

Directions

1. Place eggs in a saucepan, cover with water and bring just to a boil. Cover, remove from heat and let stand 10–12 minutes.
2. Transfer eggs to ice water and cool completely. Peel and halve lengthwise.
3. Remove yolks and mash until fine. Mix with mayonnaise, mustard, pickle juice, Jalapeño Garlic Seasoning and chopped pickle.
4. Spoon or pipe filling into egg whites.
5. Garnish lightly with green onion and an extra pinch of Jalapeño Garlic. Chill until serving.

Recipe Notes

• Keep eggs refrigerated until serving.
• For smoother filling, press yolks through a fine-mesh sieve before mixing.
• A zip-top bag with one corner snipped works as a simple piping bag.