Friday, April 8, 2011

April 8, 2011: Spicy Deviled Eggs Recipe

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When it comes to spring and the Easter season, it never seems complete without serving deviled eggs at least once! I’m not sure why we tend to make deviled eggs only at this time of year; they’re a great appetizer for any party or special occasion meal. Of course, we always have lots of eggs in our house because of our hens; this recipe is one of my favorite ways to serve them, especially when I’ve got a lot of eggs to use up before they spoil!

Everyone’s got their own way to hard boil eggs; what I do is place the eggs in a saucepan, sprinkle in a bit of vinegar, then add water until it covers the eggs. I bring the pot to a boil, then cover and turn off the burner for 20 minutes. When the time is up, I drain the hot water and add cold water and ice cubes to quickly cool them down.

Note: It’s hard to peel really fresh eggs. Use eggs that are at least a week old for best results.

Spicy Deviled Eggs

6 hard boiled eggs
2 green onions, finely chopped; reserve about 1 T. of green tops to sprinkle on top of prepared eggs
1 t. minced pimiento
2 t. diced jalapenos or green chile
1/3 cup mayonnaise
½ t. hot sauce
½ t. garlic salt
¼ t. dry mustard
¼ t. cumin
¼ t. freshly ground black pepper
1/8 t. cayenne pepper

Peel the eggs and cut in half. Carefully scoop out the yolks and place in a mixing bowl. Add remaining ingredients except for cayenne pepper and mash until well combined. Place about 2 – 3 teaspoons of the yolk mixture back into each of the white shells. Sprinkle with cayenne pepper and reserved green onion tops.

Tip: Boil an extra egg in case one doesn't peel well and the white is unusable. I broke one while I was making this recipe so I had extra egg yolk filling - that's why the ones in the photo are so full! 

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