Finally, an egg for my generation.

We made these for Easter, but they'll be perfect at picnics and barbeques all summer long. Be advised, these aren't your grandmother's deviled eggs.

Ingreds:

6 eggs

1/4 C mayonnaise

1 tsp dijon mustard

1 1/2 tbs hot relish

a couple shakes hot sauce

1 tsp salt

1 tsp pepper

cayenne pepper (for garnish)

Boil the eggs in water for 14 minutes. Peel off shells, cut in half and remove yolks. In a medium bowl, smash yolks with a fork, add mayonnaise, mustard, relish, hot sauce, salt and pepper. Mix it all up and put it back into the egg halves. Garnish with cayenne pepper.