Description
A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Ingredients
- 12 eggs
- 1 jalapeno pepper, minced
- 1 habanero peppers, seeded and minced
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ⅛ teaspoon paprika
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 12