Spicy Deviled Eggs — Robert St. John

Ingredients

• 8 Large Hard-Cooked Eggs, peeled
• 1 Tbl Blue Plate Mayonnaise
• 2 Tbl Sour Cream
• 1 tsp Dijon Mustard
• 1 tsp Horseradish
• 1/2 tsp Dry Mustard
• 1 tsp White Wine Vinegar
• 1/8 tsp Cayenne Pepper
• 1/8 tsp Black Pepper, freshly ground
• 1 tsp Fresh Jalapeño, seeds removed and chopped fine
• 1 Tbl Dill Pickle, chopped fine
• 1 tsp Sweet Pickle Relish
• 2 Tbl Green Onion, very thinly sliced
• 1/2 tsp Creole Seasoning