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Ford Field Fire Eggs

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An Upper Peninsula Delicacy
From Jeff a Detriot Lions Tailgater

3 Dozen Hard Boiled Eggs
1 Large Onion
1 Large Bottle (12 oz.) Hot Sauce (Franks, Louisiana, etc)
1 Small Bottle (5 oz.) Tabasco
Various Hot Peppers - Sliced *
White Vinegar

Boil and peel eggs. While eggs are boiling, pour Tabasco and Hot sauce into container large enough to hold eggs, onion and peppers. Cut onion and hot peppers into slices. Add eggs, and cover with vinegar. Let eggs soak a minimum of 1 week for best results. The longer they soak the hotter they get.

* - I use fresh habanero, jalapeño, cayenne, and chili peppers. But can use any combination of fresh or from a jar. These are what make the eggs hot or not, so it is personal preference.

I usually make 2 batches throughout the football season, one at the beginning and one when they run out. I have had them soaking for a whole season before, but the egg loses its texture over time.