A spicy twist on a traditional classic. Habanero and jalapeno peppers give it a nice slow burn that will delight your tastebuds!
Ingredients
- eggs: 12 piece
- jalapeño pepper: 1 piece (minced)
- habanero peppers: 1 piece (minced)
- mayonnaise: 0.25 cup
- yellow mustard: 1 tsp
- paprika: 0.125 tsp
Metric Conversion
Stages of cooking
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Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Bring the water to a boil over high heat. Cover, and remove from the heat; let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel.
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Cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard; mash together until smooth. Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.
