Deviled eggs and I have a long history. Many years ago, when I was just a little kid, I used to make deviled eggs for what my mom called “party trays” that she assembled to make extra cash. There were pickles and olives and stuffed celery and other munchie items.

And I’d make the deviled eggs. I got pretty good at it.

Deviled eggs may not be as fashionable as they used to be, but retro is always fashionable.

Meanwhile, my tastes have changed. A lot. I’ve acquired a taste for spicy foods, so I’ve been spicing up my deviled eggs. First, a little bit if horseradish, then a little bit of salsa. This time, I opted for Zane & Zack’s Three Brother’s Hot Pepper Sauce (includes habanero peppers). It’s an interesting heat. At first, the deviled eggs seem completely normal, then the heat creeps in after a little while.

My normal deviled eggs have a little kick from horseradish, but these eggs pack a nice punch from habaneros. I’m calling them Devil Eggs, because they’re so sneaky with their heat.

But it’s not all about kicking you in the teeth with heat. These eggs have a nice balance. Yes, the heat is there, but the relish adds sweetness and the mustard adds some tang. And of course, there’s the mayonnaise that makes the yolks smooth and creamy. All together, these are darned tasty eggs.

I continued the pepper theme by using crushed red peppercorns and brined green peppercorns for the garnishes. If you don’t have brined green peppercorns, capers would work, too. The flavor’s not the same, but they look similar, and the flavor is compatible.

This recipe is small, using just 4 eggs to make 8 deviled eggs. It’s not a party quantity, but enough for a family snack or appetizer. Just multiply the recipe if you need more.

Spicy ‘Devil’ Eggs

• 4 eggs, hard-boiled and cooled
• 1 teaspoon yellow mustard
• 1 teaspoon Zane and Zack’s Three Brothers Hot Pepper Sauce
• 1 teaspoon sweet pickle relish
• 1 tablespoon mayonnaise (more as needed)
• Pinch of salt
• For garnish:
  • crushed pink peppercorns
  • brined green peppercorns (or capers)

Peel the eggs and cut them in half, lengthwise. Put the yolks in a bowl and add the mustard, mayo, pepper sauce, relish, and salt. Mash the yolks with a fork and mix until the mixture is smooth. If it seems too dry, add more mayo. Taste for seasoning. A teaspoon of hot pepper sauce will give you a decently hot filling; add more, to taste.

Using a small disher, pastry bag, or a spoon, fill the whites with the yolk mixture. Garnish with the ground pink peppercorns and the green peppercorns, as desired. Serve.

Note: It always seems like there’s one egg that doesn’t peel right or one that tear or looks ragged. No need to toss out that sad-looking white. Just chop if up and add it to the yolk mixture. And always make more deviled eggs than you think you’ll need. Besides the few that don’t peel right and the ones you’ll need to sample, consider that left over deviled eggs, chopped up, would make a nice egg salad.

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Donna Currie is a Colorado-based food writer who operates the blog Cookistry.

The gourmet hot sauce store experience is unfortunately, a reality your grandpa probably never had. But luckily for you, today people like Sam McCanless are cooking up hot sauces so powerful, they just might reclaim all those lost years with a single drop.

Zane & Zack’s Hot Pepper Sauce Fast Facts

“Suck our Scoville units!!!”

Owners: Sam & Tina McCanless

Founded: 2003

Home Base: Renton, Washington

Signature Products: Honey Chipotle Sauce, Hellfire Habenero Cream Cheese, & the Three Brothers & Four Brothers Hot Pepper Sauces

“The hot sauce industry has stepped into the gourmet, along with every other aspect of the food industry,” Sam said in a phone interview.

“This is not your grandpa’s hot sauce. We’re not selling flavored vinegar. These are pepper sauces that have big flavor, and they still pack the heat.”

Zane & Zack’s started with leftover honey from Sam’s beekeeping. They were headed to a barbecue, so he smoked some jalapeños, added some extra honey, and made a hot pepper sauce. Everyone at the party thought it was one of the best hot sauces they’d ever tried.

“Pretty soon people were telling me, ‘Hey, I’ll pay you to make me some of that,’ and so, a business was born,” Sam said.

Sam and Tina named the company after their first two boys, but the “Sons of Sam” now includes two additional members — Hans and Maxx.

It’s clear that half the fun for Sam and Tina is keeping their boys involved. One year, the whole family showed up at the Fiery Foods & Barbecue Show with green mohawks (well, except for Tina).

The other half must be grabbing everyone’s attention at the food shows. Sam and Tina wear their matching flame ensembles or “Suck our Scoville Units!!!” shirts to every event. (By the way, Scoville units measure the amount capsaicin, or heat, in a chili pepper.)

“I never wear my exhibitor badge. I don’t have to,” Sam said.

Sam also mentioned how much they’ve enjoyed becoming friends with other spicy food producers along the way. He said they all work together like a family and promote each other’s products. When one company comes out with an award-winning product, it’s a victory for the gourmet hot sauce store community as a whole.

Zane & Zack’s has earned its share of accolades. They just won Best Overall at Zest Fest 2011 and have won multiple Golden Chile awards in the past. On March 4, they’ll be out again at the Fiery Foods & Barbecue Show in Albuquerque.

What do you think? Should we call specialty hot sauces like Zane & Zack’s hot pepper sauce a “gourmet” food? Leave us a comment below!

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