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How to Make The Devil's Own Deviled Eggs - A Step-by-Step Guide

If you're looking for a spicy and tangy twist on a classic appetizer, then look no further than The Devil's Own Deviled Eggs. These delectable eggs are not for the faint of heart - they pack a fiery punch that will leave your taste buds tingling. This recipe takes traditional deviled eggs to a whole new level, with the addition of bold and zesty ingredients that will make your mouth water.

Deviled eggs have long been a staple at gatherings and parties, but The Devil's Own Deviled Eggs...

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Ingredients

  • 12 eggs
  • 1 jalapeno pepper, minced
  • 1 habanero peppers, seeded and minced
  • ¼ cup mayonnaise
  • 1 teaspoon yellow mustard
  • ⅛ teaspoon paprika

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 24 deviled egg halves

  • Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
  • Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

    • Nutrition

    105 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 188mg
    • Sodium: 101mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 27mg
    • Iron: 1mg
    • Potassium: 73mg

    Categories

    Appetizer recipes
    Snack recipes
    Party food recipes
    Finger food recipes
    Egg recipes