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”!
A spicy twist on an American Classic!
- 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)
- 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.
- 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!
- Either pipe in or spoon in filling to fill eggs, ( I prefer to pipe, it’s a breeze and it makes a pretty presentation).
- Sprinkle paprika over the top of finished egg, and cover with plastic wrap.
- Refrigerate for at least an hour or overnight. Devour!