10 Large Hard-Boiled Eggs, Peeled, Cold
3 TB Happy Hal’s Jalapeño Relish (drained)
¾ Cup Mayonnaise
2 tsp Dijon Mustard
2 TB Parmesan Cheese, Grated
Kosher Salt and Black Pepper, to taste
Pinch of cayenne pepper
1. Slice the eggs in half lengthwise. Carefully separate yolks from the whites. Place yolks in a bowl or food processor; refrigerate whites until ready to fill.
2. Add 1 TB of the jalapeño relish, mayonnaise, mustard, parmesan cheese, salt & black pepper. Mix or process until smooth. Spoon or pipe the yolk mixture into hollowed out egg whites. Refrigerate for at least 1 hour before serving.
3. Garnish with cayenne pepper and remaining Happy Hal’ Jalapeño Relish.