Hot Chicken Deviled Eggs

Serves 12

• 12 large eggs

• 12 oz. cooked chicken, finely chopped, divided

• 5 oz.  dill pickle, drained and finely chopped, divided

• 5 oz. mayonnaise

• 2 tbsp. apple cider vinegar

• 1½ tsp. paprika

• 1 tsp. cayenne pepper

• 1 tsp. sea salt

• 2 green onions, green parts only, thinly sliced

• 3 tbsp. hot sauce

Bring a large pot of water to a boil over high heat. Using a slotted spoon or strainer, carefully lower the eggs into the boiling water and cook for 12 minutes. Drain and immediately plunge the eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes, then peel the eggs and discard the shells.

Cut the eggs in half lengthwise. Carefully scoop out the yolks, leaving the egg whites intact. Set aside whites for later. Place the egg yolks in a medium bowl.

Reserve 2 tablespoons each of the chopped chicken and chopped pickles.

Add the remaining chicken, remaining pickles, mayonnaise, vinegar, paprika, cayenne and salt to yolks and stir until well combined.

Arrange the egg whites, cut side up, on a work surface. Divide the yolk mixture evenly between all the egg whites. Transfer to a serving platter.

Sprinkle each egg with the reserved chopped chicken, reserved pickles and green onions. Drizzle with hot sauce and serve.