The Devils Own Deviled Eggs Recipes

THE DEVIL'S OWN DEVILED EGGS

Steps:

• Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
• Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.

THE DEVIL'S FAVORITE DEVILED EGGS

Steps:

• Peel eggs and halve; scoop out yolks; place yolks in bowl and mash with fork.
• To yolks add mayonnaise, habanero sauce, salt, mustard, and chopped pickled habaneros (red pickled jalapenos are an ok substitute if you find habaneros too hot), mixing all together well.
• Using pastry bag fitted with large tip, or plastic bag with corner snipped out, pipe filling contents into hollowed-out egg whites.
• Sprinkle tops of filling with a generous amount of cayenne pepper.
• Don't even think about paprika.

THE DEVIL MADE ME DO IT DEVILED EGGS

Steps:

• Split eggs lengthwise.
• Remove yolks.
• Put yolks into medium bowl.
• With fork mash well.
• Add mustard and mayonnaise.
• Mix well.
• Add bacon, cheese, and relish.
• Mix well--you may need to add a little more mayonnaise.
• Add sugar, salt, and pepper.
• Mix well.
• Divide egg yolk mixture between egg whites.
• Arrange on egg platter or a nice plate.
• Sprinkle with paprika.
• Chill for 2 hours.

SKULL DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended., Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl. Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish plate with whole corn chips.