Slice the eggs in half lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, butter, yellow mustard, pickle juice, sugar, salt, pepper, and Frank’s RedHot® then mix well until smooth.
2. Step
Transfer the filling to a zip-top plastic bag and cut a ¼-inch wide opening from one of the corners.
3. Step
Arrange the egg whites on a serving platter. Pipe the filling into the divots in the whites. Chill in the refrigerator until ready to serve and garnish with chopped chives.
