Huevos Del Diablo (Eggs of the Devil)
"If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
- 12 eggs, boiled, cooled
- 1⁄4 cup mayonnaise (to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon thai chili paste (to taste)
- 2 tablespoons jalapenos, minced (to taste)
- 2 tablespoons scallions, minced
- 2 tablespoons cilantro, minced (save some for garnish)
- salt and pepper, to taste
- pickled ginger, for garnish
directions
- Cut cooled eggs in half. Scoop out the yolk.
- Mash the yolks with next 6 ingredients. Season with salt and pepper.
- Mix well.
- Fill egg halves.
- Garnish with cilantro and pickled ginger.
- Chill and serve.
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Reviews
-
These were very good. I wasn't really sure what to expect, but I did think they would be much spicier than they ended up being. I used all ingredients in the amounts called for. I would increase the chili paste next time for more heat, but otherwise, these were a nice change of pace from the usual deviled eggs.
RECIPE SUBMITTED BY
I am a semi-retired, mother of one daughter, grandmother to 1 granddaughter, very, very lucky gal. My husband and I moved to the Riviera Maya from Colorado in January 2003. We live in Paradise! We both sell real estate and enjoy selling people their own little piece of paradise. We love boating, fishing, golfing, competative snorkeling (!), traveling, cooking, EATING!
