Make my pickled eggs much hotter.

I have a great tasting recipe I made for hot pickled eggs, but despite all efforts to make them burn, I just can't do it.

I have tried a steeped mixture of CRP, cayenne, daves ultimate insanity, and add jalapenos, but they just lack a good mouth burn.

I added habeneros in a batch last year, but that changed the flavor heavily.

I have had some flaming dill pickles that had the type of heat I want, as well as some commercially produced pickled eggs that were hot as heck.

Any ideas?

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