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

1. 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.
2. 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 per serving