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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

105 calories; 6.4 g protein; 0.6 g carbohydrates; 187.7 mg cholesterol; 96.1 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2009
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. Read More
(43)

Most helpful critical review

Rating: 2 stars
08/01/2011
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 paprika that helped. I think 1 tablespoon of mustard instead of 1 teaspoon would greatly improve this recipe. This recipe did not impress me. I won't be using this recipe in the future. Read More
(11)
43 Ratings
  • 5 star values: 24
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/08/2009
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. Read More
(43)
Rating: 5 stars
09/08/2009
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. Read More
(43)
Rating: 4 stars
06/15/2009
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 (: Read More
(26)
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Rating: 5 stars
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!!:) Read More
(20)
Rating: 4 stars
01/16/2010
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 just to make this. I don't even share. I am using more and more habanero each time and tried a little jalapeno this time. Read More
(18)
Rating: 5 stars
04/20/2009
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 Read More
(16)
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Rating: 5 stars
01/06/2011
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 would like a regular plain deviled egg but I buy eggs just to make these they're FANTASTIC! I make it with the exact recipe as written but use a spicy brown mustard instead of yellow. Read More
(13)
Rating: 4 stars
11/24/2009
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 you for this different variety and I will definitely makes these again! Read More
(12)
Rating: 2 stars
08/01/2011
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 paprika that helped. I think 1 tablespoon of mustard instead of 1 teaspoon would greatly improve this recipe. This recipe did not impress me. I won't be using this recipe in the future. Read More
(11)
Rating: 5 stars
07/04/2012
Great change from the ordinary deviled egg recipes out there. Nice kick from the jalapeno and habanero peppers. P.S. I can't stand it when others rate a recipe and they omit a key ingredient and/or change it. Seriously would you bash a steak recipe if you omitted the steak? Of course it will taste bland if you leave out one of the key ingredients. For those of us who love heat I'm going to try adding another jalapeno next time just to kick it up a bit more. Thank you for the great recipe Eric. Read More
(11)