Purple Haze Spicy Deviled Eggs
A Cook Named Matt | Matt Broussard
6
20 minutes
3 hours
Modern American
Appetizers/Snacks
These are not your potluck deviled eggs. Purple Haze-pickled egg whites take on a vivid hue and a subtle tang, while the yolk filling gets heat from Spiceology Jalapeno Powder and a finishing flourish of Aleppo Pepper Flake. Four Spiceology products in one dish - this is what experimentation looks like.
Ingredients
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- 12 eggs
- 2 tablespoons Spiceology Purple Haze (note: when originally posted, we used Beetroot Powder, but that product is no longer available)
- 1 quart water
- 1 cup rice wine vinegar
1 tablespoon Spiceology Guajillo Ground Chile
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- 12 cooked yolks (reserved from hard-boiled eggs)
- 1 cup mayo
- ½ cup sour cream
- scallions
Spiceology Jalapeño Powder to taste
- Spiceology Aleppo Pepper Flake for garnish
Flakey Salt for garnish
Directions
- Bring water to a boil and cook eggs for 8 minutes.
- Remove the eggs and chill in ice immediately.
- Remove the shells from the eggs. Cut in half and remove yolks, reserve.
- Combine Purple Haze, Guajillo Powder, Rice Wine Vinegar, Water. Mix well in a deep dish pan.
Place the cooked eggs whites in the deep dish pan and cover with beet powder/vinegar liquid for at least two hours in the fridge.
- While the egg whites are soaking, in a mixing bowl combine the reserved cooked yolk, mayo, sour cream, mix well.
- After egg whites are done soaking, fill each halved egg white with the filling (the easiest way to fill the egg white isusing a pastry piping bag, but a spoon will work too).
- Garnish with Aleppo Flakes, Flake Sea Salt, and scallions.
- Enjoy!
Recipe Products
Blend
Purple Haze Vegetable Seasoning
Key Ingredients
Ancho Chile, Garlic Granules, Celery Seed, Carrots, Beet Root Powder