Fiery Deviled Eggs

Fiery Deviled Eggs
One of the tastiest meals my Mom used to make was her famous potato salad that was always accompanied by deviled eggs. I like to spice things up, so I recently made a not so traditional, mayonnaise-free, fiery version to go along with a Mexican Potato Salad for a satisfying summer meal. With the addition of habenaro powder, these eggs are quite spicy, but the egg whites help to balance the heat, and the heat is further tempered if you serve them with potatoes.

Fiery Deviled EggsIf you don't have a piping bag, then a good alternative is to simply cut off a corner of a small ziploc bag. Load the bag with your mixture and squeeze into the egg whites. Thanks to my Dad for this tip. As I have noted in a previous post, you miss out on the fancy nibs that come with traditional piping bags, but you also avoid all the clean up and fuss.

Fiery Deviled EggsFiery Deviled Eggs
Recipe by
Published on June 1, 2010

Spicy, rich and creamy deviled eggs

Print this recipePrint this recipe

  • 6 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon habanero powder or crushed chilies
  • dash of cayenne
  • 1/3 cup goat cheese
  • 1/3 - 1/2 cup sour cream
  • sea salt and fresh cracked black pepper to taste
  • parsley for garnish
  • Begin by preparing the eggs. Place the eggs in a large pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat and let sit, covered, for 15 minutes. Transfer the eggs to a bowl of ice water.

  • Meanwhile, combine the mustard, habanero powder and cayenne in a medium bowl.

  • Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks and the goat cheese through a sieve into the bowl with the mustard. Stir in the sour cream for a creamy mixture. Season with salt and pepper.

  • Spoon or pipe the mixture into the hollow egg whites. Garnish with parsley and serve.

Makes 12 deviled eggs
Fiery Deviled Eggs

Other egg recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Cheddar and Mushroom Shirred Eggs
Asparagus and Feta Cheese Scramble
Fried Egg Sambal

On the top of the reading stack: Six Tales of the Jazz Age and Other Stories by F. Scott Fitzgerald

Audio Accompaniment: After the Long Night/Playing the Game by Loren Auerbach and Bert Jansch


Soma Pradhan said...

Nice and yummy recipe..Always wanted to make these

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Linda said...

mmm sounds yummy, like the spicy spin. Will take a copy down of this recipe.

eatme_delicious said...

Mmm I love deviled eggs. My grandma used to make yummy ones.