Diablo Deviled Eggs

Ever since our cooking class with Chef Grant, I have wanted to make wasabi deviled eggs.   (These things are addictive and if you are ever in Tulsa you MUST go to The Tavern on Brady and try them!!!!)  I have a tube of wasabi paste and everything to try to make them.

But, I also have a plethora of peppers so I decided to try something new and different—jalapeno deviled eggs.    I had no idea if this would work or not, be palatable, or go down the garbage disposal immediately.

The wasabi paste will have to wait as I forge on with Pepper-palooza and my new creation:   Diablo Deviled Eggs.


Diablo Deviled Eggs
based on Chef Grant’s Deviled Eggs

6 hard boiled eggs
2 ½ T. mayo
1/8 c. mustard
1 t. dry mustard
1 fresh jalapeno, chopped (Seed it if you want a super mild version;   just chop it whole  if you want the truly Diablo version.)
salt and pepper to taste
more jalapenos to garnish

Add yolks, mayo, mustard, dry mustard, jalapeno, salt and pepper to food processor and process until smooth.   Taste to check seasoning.   Adjust.   Transfer filling to pastry bag and pipe into eggs.

To take the heat up another notch, sprinkle with a little hot paprika or even cayenne or even better—add a drizzle of Sriracha.

Double Diablo Deviled Eggs with Sriracha dots!

I used mild jalapenos so these are not too spicy but they still have a kick.

I am sure these could be made with pickled jalapenos this winter.   I think I would use four to five slices if using pickled peppers.   I might even add a bit of pickle juice to kick it up.

Hope you enjoyed this installment of Pepper-palooza.

Stay tuned.  (And, these were delicious.   We polished them off in no time.)

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