YIELD: 24 deviled eggs

1. Carefully place the 12 eggs into a medium size sauce pot and cover them completely with warm water and place the pot on the stove top.  Turn the heat on high and as soon as the water comes to a boil remove from heat and allow the eggs to sit in the pot of hot water for 15 minutes.  After 15 minutes drain the water and shock the egg in ice cold water for 5 minutes.  Carefully peel the eggs and then cut them in half lengthwise.  Remove the egg yolks and place them into a small mixing bowl and place the egg whites cut side facing up onto a serving platter.

2. Use a fork and break apart the egg yolks as fine as you can or use a rubber spatula to smear the egg yolks against the bowl to assure there are no large chunks. 

3. Add the CHA! by Texas Pete®, mayonnaise, dijon mustard, Worcestershire sauce and the Old Bay® seasoning.  Continue to mix until all the ingredients are incorporated evenly.   Season the mixture with salt and pepper and adjust the heat level with more CHA! by Texas Pete® as desired.

4. Place the egg yolk mixture into a piping bag with a decorative tip and carefully pipe all of the mixture evenly between all 24 hollowed out egg whites.

5. Garnish the tops of the deviled eggs with 1 drop of CHA! by Texas Pete® and serve.