Yvonne's "You Little Devil" Deviled Eggs

A sweet, spicy, and crunchy variation of the classic deviled egg

• Ready In: 10 mins
• Serves: 6
• Yields: 12 deviled eggs

Ingredients

• 6  hard-boiled eggs, cooled and peeled
• 2 1⁄2 tablespoons Hellmann's mayonnaise
• 1 1⁄2 teaspoons  honey mustard mayonnaise (I used HoneyBaked Ham brand)
• 6  slices  of zesty bread and butter pickles, chopped fine
• 5  slices  pickled jalapeno peppers, chopped fine
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
•  paprika (optional)

Directions

1. cut the eggs in half, lengthwise. Reserve the whites and put the yolks in a bowl and mash fine with a fork or a small masher. To the yolks add the rest of the ingredients and mix well.
2. Spoon the yolk mixture into the cavity of the white part of the egg and sprinkle with paprika (optional).
3. Refrigerate until ready to eat.
4. (This makes 12 deviled eggs).