Saturday, October 9, 2010

Love The Bite: Southwestern Deviled Eggs


Well, lookie there....I guess I made the Internet angry this morning when I tried to wake him up. He is now cooperating for me (WOOP, WOOP)

Works every time....A car that won't start (let it sit for a while), an Internet that is uncooperative (let it sit for a while).

I'm sure the coaxing and praying helped a little....

Speaking of praying; the whole time I was peeling my eggs, with each peeling of the egg I said a little prayer, "Please let my holiday eggs turn out as nice as these."

When making deviled eggs it is best to use eggs that are at least two weeks old. They peel better.

All of my tools in place, and filling made (notice the spicy brown mustard? OH YEAH!!).
I used my Pampered Chef decorating tool to fill my eggs. Makes them so pretty.
I have eaten many of deviled eggs, and there is nothing more disappointing than a bland deviled egg.
I psyche myself up for the most enjoyable pleasure, just to be let down by the over-powering taste of mayonnaise...."But the filling is yellow, there has got to be mustard in there somewhere."
Deviled eggs is one of my most loved foods during the holidays, and they must have flavor.
Don't tell anyone, but sometimes I will make myself some whenever I have the craving.
They are not just for holidays anymore....


If you like a bite to your deviled eggs, this recipe will not disappoint you.
I am so in love with this recipe!!
Southwestern Deviled Eggs
1 dozen large eggs, hard-boiled and peeled
6 TBS mayonnaise (Hellmann's Olive Oil)
2 to 4 TBS pickled sliced jalapeno peppers, minced
1 TBS (or a little more)(I just squeeze the bottle until I think it's a TBS) Spicy Brown Mustard
1/2 tsp. cumin
1/8 tsp. salt
Fresh ground black pepper, to taste
Smoked paprika
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks (I just used a fork); stir in mayonnaise and next five ingredients. Spoon or pipe egg yolk mixture into egg halves. Sprinkle lightly with smoked paprika. Cover and chill at least 1 hour or until ready to serve. I even topped some of eggs with a jalapeno slice for the brave soul (which is me).
Good Luck~Happy Eating~Enjoy


2 comments:

  1. I am looking forward to eating these in about 3 years for the holidays, or lets get crazy, even if it's NOT a holiday :) Yummmy

    ReplyDelete
  2. You will have to make these before we get there....see if you like them. Make them for your next cook-out with Dan, Jesse, and Ginny.

    ReplyDelete

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