The Devil's Own Deviled Eggs24 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 1 hr
“A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!” - by Eric Starkey
Original recipe yields 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.
Amount Per Serving (12 total)
- 105 cal
- 8.6 g
- 0.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"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 another..." See more family gathering a few days ago and I was asked to make them again so this time I used the habanero also and they really liked them. I have a feeling that I will be making these for every family gathering now."
Cat Lady Cyndi
"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 addition of..." See more that pepper, these are going to be HOT, because they had a strong zip to them just with the jalapeno. I did add a bit more mayo than suggested, and I think it made it too loose if you were going to pipe these through a tip. I will make these again, they are nice change from the classic deviled egg recipe of my own. Thanks for sharing (:"
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