Rating: 4.5 stars
43 Ratings
  • 5 star values: 25
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
20 mins
total:
1 hr
Servings:
12
Yield:
24 deviled egg halves
Advertisement

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.

    Advertisement
  • 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; protein 6.4g; carbohydrates 0.7g; fat 8.6g; cholesterol 187.7mg; sodium 101mg. Full Nutrition
Advertisement