Deviled eggs with a little sting from home-grown chili
- Servings6 Portions
- Cook Time20 min
Devil eggs are a safe bet for Easter, midsummer and Christmas. In this particular recipe, I use some of my home-grown chilies and of course I choose the "vampire" variety. which is dark red, but it can of course be replaced with regular chili you can buy in most grocery stores.
There are quite a few variations on these and in Sweden, well, "filled egg halves (fyllda ägghalvor)" what we are most used to, but this is a fun variation with chili heat.
As it is a very simple recipe with few ingredients, it is important to use high quality eggs. What I normally use are large organic eggs (L/XL) which have a dark yolk and overall taste better in my opinion.
Try not to overcook the eggs - the yolk will then turn a green colour. Feel free to boil one egg first and see how it turns out, then cook the rest.
It is important to cool the eggs completely in an ice bath or by rinsing the eggs in cold water for 5-10 minutes, so don't skip that step.
A really sharp knife makes it easier to cut the eggs in half. A dull knife can possibly crush the egg white, which is quite delicate.
In the recipe, I use cayenne pepper powder as it is most likely that you have it at home, but if you have grown and dried your own chili, powder from these is preferable. In the picture, I have used chili powder from self-grown "vampire" chilli which gives an extra little kick and dark red colour. The particular round I took a photo of, I could use a little more mayonnaise to get a slightly looser filling, but that's something you can adjust from time to time.
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Boil the eggs 11 minutes.
- Transfer the boiled eggs in an ice bath or run them under cold water for a few minutes to cool them down as quickly as possible.
- Cut the eggs in half lengthwise and remove the yolks.
- Tip: Use a sharp knife to create a small flat surface on the bottom of the whites so that they stand more stably when served.
- Mash the egg yolks and mix with spices and mayonnaise.
- Taste the filling and adjust if necessary. If the yolks are extra large, e.g. the filling becomes a little dry, then add more mayonnaise.
- Taste with salt, pepper and chili powder.
- Pipe the filling back into the egg whites.
- Garnish with sliced fresh chilli and chives.
- Serve immediately or store in the fridge (in a container with a lid) for up to 3 days.