- 12 eggs
- 1 jalapeno pepper, minced
- 1 habanero peppers, seeded and minced
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/8 teaspoon paprika
- Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
- Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.
03/04/2017
recipepes.com
The Devil's Own Deviled Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
