The Devil's Own Deviled Eggs

The Devil's Own Deviled Eggs

27
Eric Starkey 2

"A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!"

Ingredients

1 h {{adjustedServings}} servings 105 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

27
  1. 34 Ratings

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I made these for a family gathering a few weeks ago after reading the recipe on here. Everyone loved them. I only used the jalapeno pepper because that is all I had on hand at the time. We had a...

These were very good, and definitely a different twist to the deviled egg. I only used jalapeno peppers, only because I didn't have a habanero, but next time I will add that also. With the addit...

Made these for family dinner and they went in minutes! Everybody loved them, even the 2 year olr (ours weren't too hot, not sure if our peppers were a little tame). Great recipe!! :)