The Devil's Own Deviled Eggs Recipe -
The Devil's Own Deviled Eggs Recipe
  • READY IN 1 hr

The Devil's Own Deviled Eggs

Recipe by  

"A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!"

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Ingredients Edit and Save

Original recipe makes 24 deviled egg halves Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2009

I made these for a family gathering a few weeks ago after reading the recipe on here. Everyone loved them. I only used the jalapeno pepper because that is all I had on hand at the time. We had another family gathering a few days ago and I was asked to make them again so this time I used the habanero also and they really liked them. I have a feeling that I will be making these for every family gathering now.

Most Helpful Critical Review
Aug 01, 2011

I omitted the habanero pepper simply because after buying one, it disappeared. Anyhow, that must be the important key to this recipe because I found it very bland. I tried a little more paprika, that helped. I think 1 tablespoon of mustard instead of 1 teaspoon would greatly improve this recipe. This recipe did not impress me. I won't be using this recipe in the future.

Jun 15, 2009

These were very good, and definitely a different twist to the deviled egg. I only used jalapeno peppers, only because I didn't have a habanero, but next time I will add that also. With the addition of that pepper, these are going to be HOT, because they had a strong zip to them just with the jalapeno. I did add a bit more mayo than suggested, and I think it made it too loose if you were going to pipe these through a tip. I will make these again, they are nice change from the classic deviled egg recipe of my own. Thanks for sharing (:

Oct 13, 2009

Made these for family dinner and they went in minutes! Everybody loved them, even the 2 year olr (ours weren't too hot, not sure if our peppers were a little tame). Great recipe!! :)

Jan 16, 2010

Delicious but I left out the jalapeno because we didn't have any. The 1/4 habanero I used was plenty. The little fiery bits are the perfect kick. EDITED 1/15/09: I am addicted now and buy eggs just to make this. I don't even share. I am using more and more habanero each time and tried a little jalapeno this time.

Apr 20, 2009

For you spice lovers... this recipe is great... I make these all the time as an appetizer... people love them! Thanks! Guess what Im doing with my easter eggs?? lol

Jan 06, 2011

I got this same recipe from a friend about a year ago-I had NEVER had a deviled egg before, I just didn't think I would like it. BUT-I tried one of these and was HOOKED! I still don't think I would like a regular plain deviled egg, but I buy eggs just to make these, they're FANTASTIC! I make it with the exact recipe as written, but use a spicy brown mustard instead of yellow.

Nov 24, 2009

These turned out really good and were a nice change from the ordinary ones. I de-seeded the jalapeno out of fear they'd be too hot but I should have left them in as the recipe called for. Thank you for this different variety and I will definitely makes these again!


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  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 0.6 g
  • < 1%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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