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The Devil's Own Deviled Eggs

Rated as 4.46 out of 5 Stars
19

"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
Original recipe yields 12 servings (24 deviled egg halves)

Directions

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  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.

Nutrition Facts


Per Serving: 105 calories; 8.6 0.6 6.4 188 96 Full nutrition

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Reviews

Read all reviews 33
  1. 41 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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!! :)

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...

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

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...

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 ...

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 a...

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...