- 1 dozen eggs, hard-boiled
- 1 TSP Sriracha Horseradish Aioli (Terrapin Farms)
- 1 TSP Mayo
- 1 disposable pastry bag, for filling the eggs
- 1 Red Pepper
- Pinch of salt, to taste
Split a hard-boiled egg lengthwise and remove yolks.
In a separate small bowl, smash the yolks with a fork and add 1 TSP of Mayo and 1 TSP of Sriracha Horseradish. Season with salt to taste.
Using a disposable pastry bag, pipe the mixture back into the egg white.
Cut Red Peppers as a garnish to make Devil horns for a fun, Halloween-themed appetizer!