Boil 12 eggs until they are hard cooked. Then, peel the eggs.
Start by halving all of the peeled eggs with a sharp paring knife and separating the white halves from the egg yolks.
Place all the egg yolks in a large bowl and combine the teaspoon of vinegar, granulated sugar, pickle juice, and yellow mustard.
Then, add in the mayonnaise, chopped pickles, dash of hot sauce, salt and pepper to deviled egg mixture.
Combine these ingredients together thoroughly and add into a piping bag.
Then, pipe deviled egg filling into all the egg halves. If you don't have a piping or pastry bag, you could also just spoon the egg yolk mixture on top of the egg halves too.
Finish by sprinkling a little paprika and minced chives on top. Or you can top with whatever spicy seasonings you want as well!
Refrigerate deviled eggs until ready to serve. Eggs will keep in the fridge for about 3 days.
