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My review
The Devil's Own Deviled Eggs
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
1 h servings 105 calsOriginal recipe yields 12 servings (24 deviled egg halves)
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Directions
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Prep
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Ready In
- 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 Facts
Per Serving: 105 calories; 8.6 g fat; 0.6 g carbohydrates; 6.4 g protein; 188 mg cholesterol; 96 mg sodium. Full nutrition
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Reviews
Read all reviews 3341 Ratings
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Most helpful positive review
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 a...
Most helpful critical review
7/30/2011
I omitted the habanero pepper simply because after buying one, it disappeared. Anyhow, that must be the important key to this recipe because I found it very bland. I tried a little more paprik...
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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 a...
6/12/2009
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 addit...
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!! :)
11/27/2009
Delicious but I left out the jalapeno because we didn't have any. The 1/4 habanero I used was plenty. The little fiery bits are the perfect kick. EDITED 1/15/09: I am addicted now and buy eggs...
4/17/2009
For you spice lovers... this recipe is great... I make these all the time as an appetizer... people love them! Thanks! Guess what Im doing with my easter eggs?? lol
1/3/2011
I got this same recipe from a friend about a year ago-I had NEVER had a deviled egg before, I just didn't think I would like it. BUT-I tried one of these and was HOOKED! I still don't think I wo...
11/23/2009
These turned out really good and were a nice change from the ordinary ones. I de-seeded the jalapeno out of fear they'd be too hot but I should have left them in as the recipe called for. Thank ...
7/30/2011
I omitted the habanero pepper simply because after buying one, it disappeared. Anyhow, that must be the important key to this recipe because I found it very bland. I tried a little more paprik...