I love dyeing Easter Eggs but always feel faced with a dilemma about using them when the egg hunting fun is through. It turns out in my family I may be the only one who actually likes Deviled Eggs. I think there is an association with the traditional ho-hum version (which I for the record like) delivered to extended family gatherings by great Aunt Mildred who stood too close when talking and pushed her eggs on the crowd as though they were an illegal substance. The forced stuffing of one’s mouth, painfully trying to escape her rapt attention pregnant with the expectation of an effusive egg review when swallowing, traumatized too many that I know into being reviled by anything smacking of the iconic picnic snack.
Today is a new day. There has been a lot of hard-boiled egg experimentation at my hand and I’m not a waster. I also believe seriously in the powers of marketing and adding a twist to an expected dish allowing it to be met with a fresh audience; slate wiped clean of Pavlovian associations. Hence the birth of Huevos Diablo or ‘Devil Eggs’.
I knew I was going to have to do a big sell to even get to the point of sampling in my household so my first step was to ensure each time I mentioned my new recipe I pronounced it with great enthusiasm and in the voice of the best Telenovela announcer, as well as require my family do the same. It’s impossible not to become excited when speaking so exuberantly of a food.
I was also inspired by my mother who I know struggles with eggs unless they are doused in salsa. Loving the flavors of the Southwest I tinkered until these eggs were to be reckoned with; not quite ‘burn-the-house-down’ spicy but surly at a minimum. They are embedded with the smokiness of chipotle, a teasing of Ancho chile powder, perked up with some Sumac and make a bit richer with the addition of Neufchatel (a lighter lower fat version of cream cheese). Not to mention a dash of Alderwood smoked salt.
These eggs are sassy. You’ll love them.
These surly, sassy chipotle-filled eggs are not your Mama's picnic eggs. Spiced up with pickled jalapenos and ancho chile powder; they are richer with the addition of Neuchatel or cream cheese and topped off with some smoked salt and smoked paprika. You won't want to share them.
- 12 hard boiled eggs
- 6 tablespoons Mayonnaise
- 1 ounce Neufchatel Cheese or Cream Cheese
- 1 tablespoon Pickled Jalapeno peppers, diced*
- 1 ½ teaspoons Adobo sauce*^
- 1/8 teaspoon Ancho chile powder
- 1/8 teaspoon Sumac, ground**
- Alderwood smoked salt and pepper (to taste)
- Garnish: Smoked Paprika, 2 scallions (white and lower 2 inches of the green stalk) finely diced
- Cut hard boiled eggs in half horizontally. Place yolks in a large in a small chopper or blender (note: the batch is too small for a food processor but I wanted to blend it in the same way a food processor would). Add all the other ingredients except the smoked salt and pepper (and garnish). Pulse until the mixture is fully mixed and smooth. Add the smoked salt (only a tiny bit is needed; it can become overpowering quickly) and pepper.
- Spoon or pipe (with a pastry bag and star tip) into the egg white halves. Gently sprinkle with smoked paprika and sprinkle with diced scallions. Best served at room temperature. May be stored completely sealed in the refrigerator for a few days. Do not allow to sit out at hot temperatures due to the mayonnaise.
*If you don’t love ‘heat’ add a lesser amount and taste the egg mixture before deciding to add more. Pickled jalapenos can vary extremely with regard to their spiciness; I used a ‘hot’ variety but frankly it did not taste very hot to me.
^Adobo sauce is typically found with chipotle peppers canned. For gluten-free eaters be sure to read the ingredients. I have found wheat in some brands of Chipotle en Adobo.
**Sumac is a Middle Eastern spice which has a bright almost lemony flavor. You can look anywhere ethnic foods are sold for it.