These are not the typical “hot” paprika deviled eggs. In fact, they are not for the faint of heart. This spicy devil egg filling is tasty and a great alternative to the usual picnic dishes.
- Eggs 6
- Avocado 1/2
- Jalapeno or similar Chili 1
- Mayonnaise 1 tsp
- Tabasco or similar to taste
- Cayenne Pepper sprinkle
Cover eggs with salted water in a medium pan. Bring to the boil for 8 minutes, then immediately place eggs in cold water. While eggs are cooking scoop the flesh of the avocado into a food processor and blitz until smooth. When the eggs are cooled, halve them and remove the yolks. Then add the jalapeno, yolks, mayo, and chili sauce to the processor and blend again. Using a small spoon fill the cavities of the egg halves with the yolk mixture and sprinkle with the cayenne.
There are couple of variations for this recipe. The one pictured is as noted above. However, by halving the amount of egg yolk used from 6 to 3, the bite of the chili is more intense. I have tried it without the yolks at all. This version is hotter still, and may require adding more jalapeno and an extra tsp of mayo to make enough filling.