1/4 cup mayonnaise
1 tsp Dijon mustard
Pinch of salt
Pinch of pepper
12 tsp Mighty Fine Brine Kraut-Chi, brine drained and set aside.
Place eggs in a large saucepan and pour enough cold water to cover the eggs by at least 1.5 inches. Cook eggs in boiling water for 10 minutes.
Remove eggs from boiling water and place into a bowl of ice water
Once eggs have cooled enough to handle, carefully remove shells and cut in half lengthwise
Scoop yolks into a separate bowl, keep egg whites aside
Mash yolk in bowl with mayonnaise, dijon and salt and kraut chi brine. Spoon into a pastry bag or ziplock bag with the corner cut off.
Pipe the yolk into the egg white
Top each devilled egg with 1/2 tbsp of Mighty Fine Brine Kraut-Chi, sprinkle of paprika and fresh cilantro