Deviled Eggs That Bite Back - An Extra Spicy Recipe

Stuffed eggs date back to ancient Rome and have been a common dish internationaly throughout history, but were not referred to as "deviled eggs" until the 18th century.

 12 hard-cooked eggs, peeled and cut lengthwise

¹/₂ cup light mayonnaise or salad dressing

2 teaspoons spicy mustard

2 teaspoons chives, chopped very fine for filling

2 teaspoons chives, chopped very fine for garnish

¹/₃ teaspoon of tabasco sauce (more or less depending on how spicy you want it)

¹/₄ teaspoon salt

¹/₂ teaspoon ground black pepper

chili powder (sprinkled on as garnish)

Use eggs that are a week to two weeks old. Fresh eggs are often hard to peel.

In order to center the yolks and make it easier to add the filling, lay the eggs on their side overnight. This can be done inside the carton if the top is removed.

Remove the eggs from the refrigerator and allow them reach room temperate prior to boiling them to avoid cracking caused by rapid temperature changes.

Using a small pin or thumbtack, make a tiny hole on the "fat" end of the eggs to eliminate the air pocket within the egg and create a more even appearance once cooked.

Due to the chance of eggs cracking or not peeling well, it's a good idea to boil a couple extra to make sure you have enough just in case.

The ingredients for the filling are pretty flexible and can be adjusted according to individual taste and preferences regarding taste and appearance.

Placing completed deviled eggs in the refrigerator for a couple of hours prior to serving allows the flavors to blend, enhancing the taste.

Placing a paper towel between the plate and eggs will prevent them from sliding around while being carried.

Place the eggs into a large pot. Ensure the eggs have enough room that they won't bump into each other during cooking to avoid cracking. Next, fill the pot with cold water until the eggs are covered by about an inch. Cover the pot and cook on the high setting until the water just begins to boil. This should take approximately six minutes depending on how quickly your stove heats up (gas stoves may be faster). As soon as the water reaches a rapid boil, remove it from the heat to avoid overcooking, which can make the egg whites rubbery. Set the pot aside (on a burner that is off) and allow them to finish cooking in the heated water for thirty minutes.

Once the eggs are fully cooked, they need to be cooled before peeling to prevent the shell from sticking and ripping up the egg whites. The best way to do this is by placing them in a bowl of ice water which rapidly cools them and causes the egg to contract away from the shell. The heat from the eggs will quickly melt the ice, so it's advisable to drain and refill the ice water several times initially. It should take approximately twenty minutes to fully cool the eggs.

Next step is cracking the eggs. While this may seem like a no-brainer, a badly peeled egg can be rendered useless and leave you shorthanded. Therefore, it is important that a few simple steps be followed to ensure the peels come of smoothly and cleanly without damaging the eggs. First, take the egg and give it a few gentle taps on a hard surface. Don't tap too hard or you can damage the "flesh" of the egg . Gently, keep tapping the egg until the shell is cracked throughout it's surface. As you finish cracking the surface of each egg place them back into your cooling water. Allow the egg to sit for an additional ten minutes or so. This will allow for water to penetrate between the shells and the eggs making it easier to peel them. By the time you've cracked the final egg, the first one you cracked should be ready finish peeling. At this point, the shell should come off easily, often even unraveling in one continuous piece. 

Slice the eggs lengthwise and gently squeeze the sides to remove the yolks. You can also use a small spoon to remove the yolk if the egg sides appear particularly thin or fragile. Mash the egg yolks together in a bowl until they are free of large lumps and have a dry, powdery texture. Add all the other ingredients to the yolks mixing them together with a fork until you have a firm, consistent texture. The filling should be fairly firm so that it can be easily shaped and won't ooze out of the egg white while being eaten. If, however, the filling is too dry, additional mayonnaise can be added to thin it. For a spicier mixture, additional tabasco sauce and/or mustard can be added.

Once the filling is properly mixed, spoon it into a ziploc baggie. Cutting off the tip of one of the corners allows for the bag to be used like a pastry bag to fill the egg whites neatly and quickly. Finally, sprinkle the filled eggs lightly, first with the chives, then the chili powder for garnish.

Invite some friends over and enjoy!