A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Original recipe makes 24 deviled egg halves
Ingredients
12 eggs
1 jalapeno pepper, minced
1 habanero peppers, seeded and minced
1/4 cup mayonnaise
1 teaspoon yellow mustard
1/8 teaspoon paprika
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr
Directions
- 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.
- 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
Calories: 105 kcal
Carbohydrates: 0.6 g
Cholesterol: 213 mg
Fat: 8.6 g
Fiber: 0.1 g
Protein: 6.4 g
Sodium: 96 mg