Cut Out + Keep

Spicy Deviled Eggs

Eggs With A Devilish Kick!

https://www.cutoutandkeep.net/projects/spicy-deviled-eggs • Posted by Chudames

Deviled eggs are a common starter for many holiday meals. Plain old Mayo, Salt, and Pepper has always left something to be desired for me. Every once in a while, you get to try a spin on a traditional family favorite, and it brings new life to a classic dish. I've sampled many variations, and this variation is my own take one of my favorites by my family.

You will need

Project Budget
Cheap

Time

0 h 40

Difficulty

Pretty Easy
Medium 108391 2f2015 04 06 222004 stacy 27s%2bdeviled%2beggs

Description

Deviled eggs are a common starter for many holiday meals. Plain old Mayo, Salt, and Pepper has always left something to be desired for me. Every once in a while, you get to try a spin on a traditional family favorite, and it brings new life to a classic dish. I've sampled many variations, and this variation is my own take one of my favorites by my family.

Instructions

  1. Shell and half 6 Hard Boiled Eggs. Method: Stick eggs into a pot, and cover with cold water. Bring to a boil over med-hi heat. Turn off burner, cover with lid, and remove from heat and let sit for at least 10minutes. Using tongs, gently remove the eggs from the pot, and place into a strainer under cold running water. Tap the bottom of each egg against the strainer to begin cracking the shell. Keep cracked eggs in strainer, and one-by-one, de-shell each egg under the cold running water.

  2. Once peeled, cut each egg in half, and gently scoop the yolks out with a spoon into an empty bowl. Arrange the now hollowed eggs onto your desired serving dish ( I just used a small plate).

  3. In the bowl with the egg yolks, add: + 5 tablespoons of Mayonnaise. + 1 tablespoon Yellow Mustard. + 1 tablespoon Wasabi [you may do this to-taste if 1TBSP seems daunting]. + 1 teaspoon Garlic Powder. + 1 teaspoon Onion Powder. + Kosher Salt & Pepper to taste. Mix/Whip thoroughly with a fork until smooth (but not runny). If your mixture is crumbly, add a bit more mayo (and perhaps more mustard for balance) and continue to whip until smooth. *If you're using larger than Medium eggs, you may need to adjust a bit. The mixture should have a kick to it without being overwhelmingly spicy, or dry.

  4. Once your egg halves are arranged to your liking, use a spoon to distribute the filling evenly into each of the halves. Garnish by gently sprinkling paprika over all. Serve immediately, or chill until company arrives! Enjoy!