Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Taihlos Devils Eggs

1 teaspoon Tabasco sauce
½ teaspoon diced dried jalapeño
½ teaspoon dried chives, finely chopped
½ teaspoon black pepper, fresh ground
¼ teaspoon white pepper
½ teaspoon chili powder
½ teaspoon ancho chili, ground
½ teaspoon jalapeño chili, ground
½ teaspoon cayenne chili, ground + extra for garnish
½ teaspoon habanero chili, ground
1 ½ teaspoon onion powder
¼ teaspoon XXX fine garlic powder, sometimes called "crosscut"
1 tablespoon hot Hungarian Paprika
1 to 2 tablespoon olive oil
3 tablespoon Dijon mustard
⅓ cup mayonaise
¼ teaspoon grey salt, any sea salt will do
1 dozen large eggs, hard boiled and shelled
4 drops red food color, totally optional

When the eggs are cool, Slice then in half lengthwise with your smallest or thinnest knife. Gently squeeze out the egg yolks into a bowl or directly into the bowl of your food processor. Arrange the whites on the platter or plate you intend to serve on and refrigerate. Add the other ingredients to the food processor bowl (adding the olive oil as needed to lubricate the paste). This can be done by hand with a heavy metal wisk, however... let's just say I use a cuisinart now ;-) Once everything is in a smooth paste, use a spatula to fill a piping bag with a star tip on it. (snipping a corner from a regular zip-top bag will work too, but be less pretty) Pipe the filling in a circular pattern into the egg whites. I usually try to over-fill the whites somewhat making little spiral peaks like soft serve icecream. Dust the eggs with the additional cayenne as a garnish and serve... Suffer!, um I mean Enjoy!

Note:
You will have more filling than egg white space (after all you added and never took away) One use for extra is to serve some cut celery sticks with the filling piped along the insides... It may seem like a lot of hot peppers in there, but actually the egg whites and even celery sticks dissapate the heat fairly quickly... It is important to use at least 2 different types of chilis in this so that you don't overload one part of your mouth (habanero's hit the back of your mouth, while cayenne burns your tongue... it rounds out in the final product)


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