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Kicked Up Deviled Eggs

To a southern boy deviled eggs are as familiar as ribs, collards, grits and boiled peanuts; they were simply part of growing up.  They've fallen out of favor in recent years as...well, let's face it, they're not exactly health food.  But, oh my, they are so good.  As I got more and more into cooking I held off on preparing these as I felt they were doubly bad for you.  For starters they are basically little heart-attack pills, but also, they are like potato chips in that you can't eat just one!

But I do love them, as does the family and our cookout guests, so I sent my son in search of a great deviled egg recipe.  This is what he prepared that day.  Makes 12 appetizers.  Thanks, Jeff and Emeril!

6 extra large or jumbo fresh eggs
2-3 tablespoons mayo (see notes)
1-2 teaspoons Dijon mustard
1-2 teaspoons white wine vinegar
1-2 teaspoons finely chopped chives
A few dashes hot sauce (to taste)
1-2 teaspoons pickled jalapeno, chopped
S&P to taste

Cover the eggs with water and bring to a boil.  Remove from heat, cover and set aside for 15 minutes.  Uncover, drain and allow to cool.

Cut the eggs in half and remove the yolks to a mixing bowl.  Mash the egg yolks with a fork and work in the ingredients (except the Paprika.)  Taste and adjust seasoning.  Using a spoon refill the egg whites with the yolk mixture and sprinkle the tops with Paprika.  Chill in the fridge before serving.


I've given a range on these ingredients to accommodate the fact that not all eggs are not created equal (with respect to size).  Start with the lower portion and add more if needed.


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