I can remember learing to make deviled eggs in what was known as Home Economics back in the day, (yes I’m old I embrace it).  My teens know it simply as “Cooking” in their cirriculum.  One of the things we made back in 6th grade was Deviled eggs.  I was not a huge fan of hard-boiled eggs back then, but when the combination of mayo and mustard was mashed in, this took it to a whole other level.  So I remember begging my Mom to let me make this to bring to my grandma’s house for Sunday gravy.  I finally wore her down and she let me bring them, and they were a big hit, or at least my grandma said they were for my sake because I was cute and she loved me.  Either way I have been making them ever since.

I like to mix them up a bit, but mostly everyone prefers the same old tried and true way most people make them.  Although in the south I do know they like to sneak in some pimento, which is perfectly fine to me I am down for a change!

So I had some leftover hardboiled eggs that a certain lovie, aka.. one of my teens, assured me if they used the last half-dozen of my eggs they would eat.   My teens love good ol’ plain hardboiled eggs with just a sprinkle of salt.  So they did eat one in their defense and me staring at the jalapeño I just sliced for the bread said ok this is going in some deviled eggs.  Now since the I am using jalapeños in the eggs and the Spanish translation for devil is Diablo.  Well you see where I took this!   It added a nice crunch and very little spice.  In fact I added a dash of cayenne because it wasn’t spicy.

This is a nice change of pace from your typical deviled egg and makes a great appetizer for parties or holidays.  I think your guests will embrace “Diablo Eggs”!

Sinfully,

Susan xoxo

Diablo Eggs

• Servings: 4-5
• Time: 20
• Difficulty: easy
• Print

A spicy twist on an American Classic!

[Credit: CrazySexySavor.com]

 

Ingredients

• 6 hard-boiled eggs chilled
• 1/4 cup of mayonnaise
• 2 tsp. of yellow mustard
• 1 small diced jalapeño
• 1 tsp. of India relish
• 3/4 tsp. of cayenne
• 3/4 tbsp. of fresh chopped chives
• Kosher salt and cracked black pepper to taste
• sweet paprika for garnish (you could use smoked but I don’t like it for my eggs)

Directions

1. Use chilled eggs to begin, using a very sharp knife, slice the eggs lengthwise, remove the yolk and plop it into a medium bowl.  Add all the yolks the same way clean off egg whites, and place of egg tray or plate.
2. To the yolks, add all of the ingredients except for the paprika as this will be your garnish.  Mix well to combine. * One thing I would like to say about the mustard, I have tried to use spicy mustard or even Dijoun mustard and I just prefer the taste of good old yellow mustard.  It keeps the integrity of the dish in my opinion.  But your kitchen, your rules, do what feeds your soul!
3. Either pipe in or spoon in filling to fill eggs, ( I prefer to pipe, it’s a breeze and it makes a pretty presentation).
4.  Sprinkle paprika over the top of finished egg, and cover with plastic wrap.
5. Refrigerate for at least an hour or overnight.  Devour!