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Spicy Deviled (Easter) Eggs
Offering a spicy deviled egg recipe on Easter weekend may seem ironic, but all we're really trying to do is make sure nothing goes to waste during all the eggcitement of the holiday.
Deviled eggs should be a logical choice to accompany an Easter meal, considering there are probably already a lot of hard-cooked eggs floating around. So, you can color a few and devil a few and everyone wins – especially if you like things a little spicy.
<li>1 dozen eggs</li>
<li>3/4 cup real mayo</li>
<li>2 tablespoons chili paste (Sambal Oelek)</li>
<li>1 tablespoon honey mustard</li>
<li>1 tablespoon jalapeno, diced</li>
<li>1 teaspoon black pepper</li>
<li>1 teaspoon white wine vinegar</li>
<li>1 serrano chili, sliced into a dozen thin rounds</li>
<li>Smoked paprika (for garnish)</li>
<em>Step 1:</em> Boil your eggs. Now, there are a lot of fancy ways to do this (constant heat, carry-over heat, etc.), but the one thing that will blow your mind is what happens if you store the eggs in a carton tilted on its side for a day before cooking – it will center the yolks for the perfect deviled egg.
<em>Step 2: </em>Halve the hard-cooked eggs lengthwise, put the yolks in a mixing bowl and set the white halves aside.
<em>Step 3:</em> Use a fork to mix/mash all the ingredients <em>except for the serrano chili slices and paprika</em> until the mixture is smooth (or smooth-ish).
<em>Step 4: </em>Fill the whites with the mixture; you should have enough for a spoonful for each deviled egg.
<em>Step 5:</em> Garnish each with a sprinkle of paprika and a serrano chili slice.
NOTE: These are a little spicy! Let your hungry guests know that eating these deviled eggs in one bite will make for a very intense Easter treat.
<a title="ATG Stores Home Page" href="http://www.atgstores.com/default.aspx" target="_blank">ATGStores.com</a> wishes all of you a Happy Easter.