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.
Huevos Diablo {Devil Eggs}
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
In the remote event that even these eggs don’t dazzle, you might try Bacon and Egg Salad (a favorite to use up Easter hard boiled eggs) or making cool shapes with Bento Egg Molds.
Toni Dash says
Thank you
Spanish says
Huevos diabloS. (agreement: if the noun is plural, the adjective must be plural as well)
Toni Dash says
Thank you! I used a translator, not being a Spanish speaker, which affirmed my spelling but your description seems more knowledgeable. I appreciate your time to comment and educate me!
[email protected] says
“Surly, sassy chipotle-filled eggs?” Say no more – I’m in! These look terrific. I actually like deviled eggs, so these are an easy sale for me. But you’ve taken them to another level – thank you!
Toni Dash says
Thank you John. These are a different kind of egg; certainly ‘updated’ at a minimum!
Viviane Bauquet Farre- Food and Style says
What a delightful Easter recipe, Toni!
Toni Dash says
Thank you Viviane!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Yum. I’m a big deviled eggs lover but have no problem with seeing them changed-up once in a while. I love your addition of ancho and chipotle. Can you see me swooning over here? I’m also happy to say that there is no Aunt Mildred in my life (thank goodness!).
Toni Dash says
I too love the smoky Southwestern flavors in these eggs Christiane. It was a sad day when they were all gone.