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Devilish Eggs
Credit:
Sang An
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
Gallery
Devilish Eggs
Credit:
Sang An
Recipe Summary
Yield: Makes 2 dozen
Gallery
Devilish Eggs
Credit:
Sang An
Devilish Eggs
Credit:
Sang An
Devilish Eggs
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 12 large eggs
- 3 jarred roasted red peppers, finely chopped
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon hot sauce, such as Tabasco (optional)
- 1 small red bell pepper, cut into small triangles, for garnish
- 2 scallions, dark-green parts only, cut into small triangles, for garnish
- Fresh chives, cut into 1/2-inch pieces, for garnish
Directions
Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
Reviews (3)
Add Rating & Review
68 Ratings
5 star values:
19
4 star values:
17
3 star values:
16
2 star values:
12
1 star values:
4
Reviews (3)
Add Rating & Review
68 Ratings
5 star values:
19
4 star values:
17
3 star values:
16
2 star values:
12
1 star values:
4
Add Rating & Review
68 Ratings
5 star values:
19
4 star values:
17
3 star values:
16
2 star values:
12
1 star values:
4
68 Ratings
5 star values:
19
4 star values:
17
3 star values:
16
2 star values:
12
1 star values:
4
68 Ratings
5 star values:
19
4 star values:
17
3 star values:
16
2 star values:
12
1 star values:
4
- 5 star values:
- 19
- 4 star values:
- 17
- 3 star values:
- 16
- 2 star values:
- 12
- 1 star values:
- 4
Martha Stewart Member
Rating: 1 stars
10/29/2012
These were a horrible failure. Definitely cut the salt back to 1/4 to 1/2 a tsp because the full teaspoon made these inedible. I also only used half a cup of mayonnaise thinking 1 cup seemed like alot for only a dozen egg yolks, wish I had paid attention to the salt! After getting past being too salty, it tasted like I ate a spoonful of mayo...yuk. You almost couldn't tell there were egg yolks in it! I only used 2 peppers because they were really large and that seemed plenty. Inedible result.
Martha Stewart Member
Rating: 5 stars
10/22/2011
The devil faces are supper cute, and easy to do! You can do them with any deviled egg recipe, but this recipe is great. I added a tbs of "3 onion dip mix - Epicure" and they turned out fabulous! You can also add fresh jalapenos, but watch your hot sauce.
Martha Stewart Member
Rating: Unrated
11/07/2007
Very fun on the table for the Halloween party. I found them just a bit too salty, but next time I will taste them with 1/2 teaspoon salt to start with, and then add moe if I need to.
Martha Stewart Member
Rating: 1 stars
10/29/2012
These were a horrible failure. Definitely cut the salt back to 1/4 to 1/2 a tsp because the full teaspoon made these inedible. I also only used half a cup of mayonnaise thinking 1 cup seemed like alot for only a dozen egg yolks, wish I had paid attention to the salt! After getting past being too salty, it tasted like I ate a spoonful of mayo...yuk. You almost couldn't tell there were egg yolks in it! I only used 2 peppers because they were really large and that seemed plenty. Inedible result.
Rating: 1 stars
Rating: 5 stars
10/22/2011
The devil faces are supper cute, and easy to do! You can do them with any deviled egg recipe, but this recipe is great. I added a tbs of "3 onion dip mix - Epicure" and they turned out fabulous! You can also add fresh jalapenos, but watch your hot sauce.
Rating: 5 stars
Rating: Unrated
11/07/2007
Very fun on the table for the Halloween party. I found them just a bit too salty, but next time I will taste them with 1/2 teaspoon salt to start with, and then add moe if I need to.
Rating: Unrated
All Reviews for Devilish Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Devilish Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
