Spicy Deviled Eggs
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Cook Time
3 hours
Author: A Cook Named Matt | Matt Broussard
Ingredients
- 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
- 12 cooked yolks (reserved from hard-boiled eggs)
- 1 cup mayo
- ½ cup sour cream
- scallions
-
Spiceology Jalapeño Powder totaste
-
Spiceology Aleppo Pepper Flake for garnish
-
Flakey Salt for garnish
For the eggs
For the filling
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 thedeep dish panand 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!
