Description
A spicy twist on a classic appetizer, these Hot Chili Deviled Eggs are packed with flavor and a kick of heat.
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons finely chopped pickled jalapeños (or to taste)
- Paprika, for garnish
- Fresh cilantro or chives, chopped, for garnish (optional)
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by about 1 inch.
- Bring water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Drain hot water and immediately fill the pan with ice water to stop the cooking process. Let sit for at least 10 minutes.
- Peel the eggs and slice them in half lengthwise.
- Scoop the yolks into a medium bowl.
- Add mayonnaise, Dijon mustard, chili powder, garlic powder, onion powder, salt, and black pepper to the bowl with the yolks.
- Mash the yolks with a fork or potato masher until smooth.
- Stir in the finely chopped pickled jalapeños.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with paprika and optional fresh cilantro or chives.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a smoother filling, you can use a hand mixer or a food processor to combine the yolks and other ingredients.
- Adjust the amount of jalapeños to control the level of spice.
- If you don’t have pickled jalapeños, you can use a pinch of cayenne pepper or a dash of hot sauce for heat.
- These can be made a few hours in advance and stored, covered, in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Mashing, Piping
- Cuisine: American