• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Deviled Eggs (Huevos Endiablados)

    Deviled eggs are usually made with mayo. Light, fiery jalapeño juice substitutes for the heavy creaminess of mayo in this modernized version of deviled eggs. Paired with ham, or roasted lamb, these eggs are perfect for those of us that want to reinvent our standard buffet offerings, refresh our palate or renew our perspective.


    Ingredients
    6
    hard boiled eggs
    1
    tablespoon
    minced pickled jalapeño
    1
    tablespoon
    minced pickled carrot
    3
    tablespoons
    pickled jalapeno juice
    *
    salt and pepper to taste
    *
    smoked Spanish paprika (hot or sweet) for garnish
    *
    sliced fresh chile serrano for garnish
    Directions
    Slice hard boiled eggs in half lengthwise. Remove the yolks, and place in a small mixing bowl. Reserve the boiled egg white halves on a platter. Mash the egg yolks well with a fork. Add the jalapeño juice, and stir until creamy. Stir in the minced jalapeños and carrots, and combine well. Salt and pepper to taste
    Fill the reserved egg white halves with the yolk mixture. Sprinkle a pinch of the smoked paprika on each egg half, and then top with one slice of the chile Serrano. Serve chilled.

    The base number of servings for this recipe is 6
    OK

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