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 Eggs6 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 garnishAdd 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.)
I would definitely have to seed the jalapeno because I can’t stand too much heat, but I’d so much want the flavor of the Sriracha on there because I love that stuff! Kicked up deviled eggs. Fantastic idea (and one I’ll be trying!).
I know you must love Sriracha after that marvelous glazed chicken you posted!
MMMM MMMM MMMM! Love me some deviled eggs and it’s so fun trying out new ways to spruce them up. Love your ideas and the pics are awesome. Hope your summer is going great. 🙂
The one with sriracha dots looks especially delectable. Even that serving spoon is fun!
Devilled eggs with a kick 😀
I like it!
Love your presentation!
Cheers
Choc Chip Uru
I didn’t think deviled eggs could be improved upon, but I was wrong! YUMMMM!
Holy Hot Peppers – I love the pairing! I’ll have to marry this with my avocado and wasabi eggs. Your presentation and photos are beautiful!
OK—we are obviously nearing that time of year when I can’t respond to every comment in a timely fashion. (Darn work and school!) 🙂
I appreciate all your comments and these are pretty fabulous, if I do say so myself.
Tabitha, I would love to try your avocado and wasabi recipe!
Jen, I hope you try these. (When does your school start?)
CCU, thanks for the compliment. (Are you ever out of school? It seems like you are constantly studying for exams!)
Angie, that serving spoon is actually a set that could be cradled in the glass egg tray.
Jenny, always nice to hear from you. Summer was great. Now it is over. Back to the grind! 🙂
These are so cute & I bet they taste great 🙂
I’ve been wanting to make Deviled eggs for a while now and these are perfect!
Ok, time to make some more deviled deviled eggs. I better break out the tums. The hubster will be loving these, but later his tummy will not!
My mouth is watering! What a delicious take on devilled eggs. And now that I think about it, shouldn’t all deviled eggs be spicy? I mean, you know, hell is hot! lol
Yes, that is what I hear. 🙂
[…] One of our favorite restaurants in Tulsa is The Tavern on Brady. I have posted about their deviled eggs and our fantastically fun cooking class Chef […]
These look so good! I’m glad you told me about them. I’m going to make them for Easter!
Cool. Get some wasabi paste too and try it!
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