Devilish Eggs

By Tracy

12 Person

42 Minutes

0 Calories

Dashes of cayenne and hot sauce make this deviled egg suitably fiery. The devil faces are super cute and easy to do! You can do them with any deviled egg recipe, but this recipe is great. I added a tbs of "3 onion dip mix - Epicure" and they turned out fabulous! You can also add fresh jalapenos, but watch your hot sauce.

Ingredients

Fresh chives, cut into 1/2-inch pieces, for garnish
2 scallions
1 small red bell pepper
1 tsp. hot sauce
1/4 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. freshly ground pepper
1 tsp. coarse salt
2 tsp. Dijon mustard
1 cup mayonnaise
3 jarred roasted red peppers, finely chopped
12 large eggs

Method

01

Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
02

When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
03

Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
04

Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Devilish Eggs

4.7

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 30 Mins
Cook Time 12 Mins
Total Time 42 Mins

02 Ingredients

Fresh chives, cut into 1/2-inch pieces, for garnish

2 scallions

1 small red bell pepper

1 tsp. hot sauce

1/4 tsp. cayenne pepper

1/2 tsp. paprika

1/2 tsp. freshly ground pepper

1 tsp. coarse salt

2 tsp. Dijon mustard

1 cup mayonnaise

3 jarred roasted red peppers, finely chopped

12 large eggs

03 Method

Step 1

Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.

Step 2

When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.

Step 3

Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.

Step 4

Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

04 Author