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The Devil's Own Deviled Eggs

The Devil's Own Deviled Eggs

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h
Eric Starkey

Eric Starkey

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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:
  • 213 mg
  • 71%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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

erikagee
39

erikagee

9/8/2009

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 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
25

Cat Lady Cyndi

6/15/2009

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 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 (:

HeatherC
19

HeatherC

10/13/2009

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!! :)

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