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    Home » Recipes » Appetizers » Huevos Diablo {Devil Eggs}

    LAST UPDATED: August 2, 2018 • FIRST PUBLISHED: March 22, 2013 By Toni Dash 9 Comments

    Huevos Diablo {Devil Eggs}

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Huevos Diablo {Devil Eggs} on plate

    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’.

    Peeled hard boiled 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.

    spicy deviled eggs on yellow egg plate

    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} close up

    Huevos Diablo {Devil Eggs} on plate

    Huevos Diablo {Devil Eggs}

    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.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 24 half eggs
    Calories: 66kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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

    *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.

    Nutrition

    Calories: 66kcal | Carbohydrates: 0g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 121mg | Potassium: 33mg | Fiber: 0g | Sugar: 0g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    platter Huevos Diablo {Devil Eggs}

    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.

    « Balsamic Roasted Asparagus with Goat Cheese and Toasted Walnuts
    25 Fabulous Gluten-Free Easter Recipes »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Toni Dash says

      April 05, 2013 at 5:49 am

      Thank you

      Reply
    2. Spanish says

      March 26, 2013 at 5:04 pm

      5 stars
      Huevos diabloS. (agreement: if the noun is plural, the adjective must be plural as well)

      Reply
      • Toni Dash says

        March 26, 2013 at 5:15 pm

        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!

        Reply
    3. john@kitchenriffs says

      March 24, 2013 at 2:18 pm

      “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!

      Reply
      • Toni Dash says

        March 25, 2013 at 8:08 am

        Thank you John. These are a different kind of egg; certainly ‘updated’ at a minimum!

        Reply
    4. Viviane Bauquet Farre- Food and Style says

      March 22, 2013 at 3:15 pm

      What a delightful Easter recipe, Toni!

      Reply
      • Toni Dash says

        March 25, 2013 at 8:09 am

        Thank you Viviane!

        Reply
    5. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

      March 22, 2013 at 6:23 am

      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!).

      Reply
      • Toni Dash says

        March 26, 2013 at 4:26 pm

        I too love the smoky Southwestern flavors in these eggs Christiane. It was a sad day when they were all gone.

        Reply

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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