The Devil's own deviled egg recipe offers a spicy option to a traditional classic. Jalapeño and habanero peppers add a nice slow burn that will delight your tastebuds!
Ingredients
- 12 large eggs
- 1 jalapeño pepper , minced
- 1 habanero pepper , seeded and minced
- 0.25 cups mayonnaise
- 1 teaspoon yellow mustard
- 0.13 teaspoons paprika
Instructions
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1
Place eggs into a saucepan in a single layer; add enough water to cover by at least 1 inch. Bring water to a boil over high heat. Cover and remove from the heat. Let eggs stand in water for 15 minutes. Pour out water. Cool eggs under cold running water. Peel.
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2
Cut eggs in half lengthwise. Remove yolks and transfer to a bowl with jalapeño, habanero, mayonnaise, and mustard. Mash together until smooth. Put yolk mixture in a pastry bag fitted with a decorative tip and squeeze into white halves. Sprinkle with paprika to garnish.
Nutrition Facts
Per serving
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