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Spicy Deviled Eggs

SPICY DEVILED EGGS // A COOK NAMED MATT

Deviled Eggs Recipe

The deviled egg. The appetizer we all pretend not to like and then shove an entire egg in our mouths when no one is looking. Well, at least that’s what we at Spiceology do. This delicious take on this classic appetizer will leave you proudly enjoying in front of the entire family. 

Did we mention it’s a little spicy?


Ingredients:

For the eggs

  • 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

For the filling

Instructions:

  1. Bring water to a boil and cook eggs for 8 minutes.
  2. Remove the eggs and chill in ice immediately.
  3. Remove the shells from the eggs. Cut in half and remove yolks, reserve.
  4. Combine Purple Haze, Guajillo Powder, Rice Wine Vinegar, Water. Mix well in a deep dish pan.
  5. 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.
  6. While the egg whites are soaking, in a mixing bowl combine the reserved cooked yolk, mayo, sour cream, mix well. 
  7. After egg whites are done soaking, fill each halved egg white with the filling (the easiest way to fill the egg white is using a pastry piping bag, but a spoon will work too). 
  8. Garnish with Aleppo Flakes, Flake Sea Salt, and scallions.

Enjoy!

Beet-cured deviled eggs

Used in this Recipe

Ground Guajillo Chile for home cooking

Guajillo Chile, Ground

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Jalapeno Powder for home cooking

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Aleppo Pepper Flake for home cooking

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Purple Haze no salt blend

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