Deviled eggs are one of the great comfort foods of my youth. Growing up in a Southern family, everybody made deviled eggs, and every party or family gathering had several platters of these beauties, each one some aunt or cousin’s “secret” recipe.
My mom, of course, made the best deviled eggs ever: heavy on the mustard, light of the relish.
Southern-style deviled eggs are, classically, filled with nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish.
For this recipe I’ve omitted the relish. The hot, savory note of El Diablo Steakhouse Mustard creates a completely unique, amazingly delicious flavor and what is, easily, the best “devil egg” I’ve ever had (and again, I am a total deviled egg slut!) The title is my play on “El Diablo.”
In El Diablo’s own words, “Bold flavors. Great Taste. Hot as Hell.”
These ain’t your Grandma’s deviled eggs…but she’d love them! This makes for great appetizer for those upcoming Labor Day weekend parties, as well!
Spicy Steakhouse Devil Eggs
12 organic farm-fresh eggs
1 Tbsp. vinegar
4 Tbs. Best Foods Real Mayonnaise
3 Tbsp. El Diablo Steakhouse Mustard
1 tsp. salt
1 tsp. black pepper
Smoked paprika for garnish
Put the eggs in a single layer in a saucepan, cover with cold water (2 inches over the tops of the eggs), add a Tbs of vinegar and ½ tsp of salt. Bring water to a boil, reduce the heat to low, and let simmer for one minute.
Remove the pan from the heat, cover, and let sit for 15 minutes
NOW… Halve hard-cooked eggs lengthwise and carefully scoop yolks into a bowl and mash, setting the whites aside.
Combine the thoroughly mashed yolks and mayonnaise, then stir in the mustard. Stir in the salt and pepper, then taste and adjust if necessary. Stir well with a spoon to achieve a creamy texture.*
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Fill the egg whites evenly with the mixture and garnish each egg half with a sprinkle of smoked paprika. (Or, if you’re really a hot head, try dusting each with a little Volcano Dust Bhut Jolokia Pepper (ghost pepper) Powder…but do so at your own risk!)
*NOTE: Mama never had a stand mixer, but I do. When doing a dozen or more eggs, I like to combine the ingredients in my Kitchen-Aide and give them a good whip, for a lighter, fluffier filling. If making less than a dozen (which is seldom) I use a hand mixer.
Also, sometimes I’ll replace the salt with a teaspoon of my favorite bbq dry rub, just to kick it up a notch!
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