• - Boil 8 eggs. Let cool to room temperature before peeling.
• - Cut eggs in half and scoop out yokes.
• - Set aside whites and place yokes in a small bowl.
• - Add finely chopped red shallots or red onion (personal preference).
• - Add 2 Tbsp mayonnaise.
• - Add 1 Tbsp yellow mustard (or any kind of your choice)
• - Add 1 Tsp crushed chili flakes.
• - Add 1 Tsp Sriracha.

• - Add 3 - 4 Tbsp of chopped Suzanne’s Hot Stuff Candied Jalapeños.
• - Salt & Pepper to taste. 

Mix all these ingredients with a fork or spoon until nice and smooth. 

• - Set aside.
• - Turn Toaster Oven or Oven on to broil. 
• - Line cookie sheet or pan with Parchment Paper and place 6 slices of Hot Genoa Salami (or any salami, or cured meat of your choice) in a single layer onto cookie sheet or pan. 
• - Broil on high for a few minutes, watching carefully so you don’t burn them, until meat is nice and crisp. 

• - Remove Crisp Salami from the oven and pat dry with paper towel to remove excess oils. 
• - Salami should be crisp enough that you should be able to crumble them with your hands or in the paper towel. 
• - Set aside.
• - Grab 2 small spoons and fill each egg white with the yoke filling. 
• - Top the eggs with the crumbled Salami! 

There you have it, you’ve now turned the ordinary Deviled Eggs into the Extraordinary Deviled Eggs!