I’ve taken these yummy deviled eggs to many events, and folks always enjoy them. They’re just a little spicy! Adjust the proportions of the mustards and mayonnaise to taste. I sometimes add a hot Jamaican pepper if I really want to spice them up.
Original recipe makes 12 deviled eggs
2 tablespoons mayonnaise
1 teaspoon Chinese hot prepared mustard
2 teaspoons yellow mustard
salt and pepper to taste
paprika, for garnish
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper.
- Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.
Calories: 88 kcal
Carbohydrates: 0.5 g
Cholesterol: 212 mg
Fat: 6.8 g
Fiber: 0 g
Protein: 6.3 g
Sodium: 89 mg